Gordon Ramsay’s Coffee Rub Steak is exactly how I took my boring steak nights from “meh” to “I can’t stop eating this”. The first time I tried it, I misread the recipe and dumped used coffee grounds on a beautiful ribeye — my dad still laughs about that disaster. But once I got it right (fresh coffee, balanced spices, proper sear), this rub turned into my not-so-secret trick for steaks that taste like a fancy steakhouse — smoky, deep, and slightly sweet. If you want a bold crust and juicy center, trust me: coffee is your new best friend.
Why Gordon Ramsay’s Coffee Rub Steak Works & Where Most Go Wrong
- Deep umami crust: Coffee enhances the Maillard reaction — you get a deep, steakhouse-level crust.
- Balance of spice and sugar: Too much sugar burns; Gordon keeps it subtle for a caramelized edge without bitterness.
- Fresh coffee grounds only: Used ones make a mushy mess (yes, I learned the hard way).
- Proper rest time: Slicing too soon leaks all the juiciness.
- Wrong heat: Low heat ruins the sear — a hot pan or grill is non-negotiable.
What Gordon Ramsay Says About Coffee Rub Steak
Gordon uses coffee rub to amplify beef’s natural flavors. He combines fresh coarse coffee grounds with brown sugar, paprika, and a kick of chili for depth and warmth, then sears on screaming hot cast iron or grill. Rest it well — then slice and watch people fight for seconds.
How I Make Gordon Ramsay’s Coffee Rub Steak My Way
I stick close to Gordon’s base but sneak in smoked paprika instead of plain — it adds a subtle campfire depth I love. I also brush my steaks with a tiny bit of neutral oil before rubbing to help the crust stick beautifully. And if I’m feeling fancy, I finish with a knob of herbed butter right before serving. If you’re into bold flavors, you’ll probably drool over my Gordon Ramsay Grilled Chicken Recipe too.
Ingredients For Gordon Ramsay’s Coffee Rub Steak (with my notes)
- 2 boneless ribeye steaks (about 1–1.5 inches thick)
- 2 tbsp fresh coarse coffee grounds — not used, trust me.
- 1 tbsp brown sugar
- 1 tsp smoked paprika — my twist.
- ½ tsp ground cumin
- ½ tsp chili powder
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp neutral oil — like canola or grapeseed.
- 1 tbsp unsalted butter — optional, for finishing.
How To Make Gordon Ramsay’s Coffee Rub Steak Step By Step
1️⃣ Prep the steaks — Pat the ribeyes dry with paper towels. Brush lightly with neutral oil on both sides.
2️⃣ Mix the rub — In a small bowl, mix coffee grounds, brown sugar, smoked paprika, cumin, chili powder, salt, and pepper.
3️⃣ Rub generously — Coat both sides of each steak evenly with the coffee spice mix. Press it in well.
4️⃣ Heat it up — Preheat a cast iron skillet or grill to very high heat. It should be smoking hot.
5️⃣ Sear and cook — Place steaks in the pan or on the grill. Sear for about 3–4 minutes per side for medium-rare, adjusting for thickness. Don’t flip too often — let that crust build.
6️⃣ Rest — Transfer steaks to a cutting board, top with a small knob of butter if you like, and tent with foil. Rest for at least 5–7 minutes.
7️⃣ Slice and serve — Cut against the grain and watch everyone lose their minds over that crust!
What I Got Wrong (And How I Fixed It)
First attempt: used leftover coffee grounds — tasted like wet dirt. Lesson learned: always fresh coarse grounds. I also burned the crust once by adding too much sugar. Now I keep it balanced and watch my heat like a hawk — hot but not incinerating.
Gordon Ramsay’s Coffee Rub Steak
Rate this RecipeIngredients
Equipment
Method
- Pat steaks dry and brush lightly with neutral oil on both sides.
- Mix coffee grounds, brown sugar, smoked paprika, cumin, chili powder, salt, and pepper in a small bowl.
- Coat steaks evenly with the rub, pressing it in firmly.
- Heat a cast iron skillet or grill to very high heat until smoking.
- Sear steaks for about 3–4 minutes per side for medium-rare, adjusting for thickness.
- Transfer to a board, top with butter if desired, and rest 5–7 minutes.
- Slice against the grain and serve hot.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Pro Tips That Change The Game For Gordon Ramsay’s Coffee Rub Steak
- Use coarse coffee grounds: Too fine and you get grit, not crust.
- Oil before the rub: Helps the spices stick evenly.
- Sear, then finish if needed: For thicker cuts, sear then finish in the oven to desired doneness.
- Rest properly: Five minutes minimum — it locks in all that juicy magic.
- Slice against the grain: Always! It keeps each bite tender.
Variations That Actually Hold Up For Gordon Ramsay’s Coffee Rub Steak
- Smoky BBQ twist: Add a touch of smoked salt or liquid smoke to the rub.
- Sweet & spicy: Mix in a pinch of cayenne for heat and a little maple sugar for depth.
- Herb boost: Add dried rosemary or thyme to the rub for an earthy layer.
- Coffee & cocoa: A tiny bit of unsweetened cocoa powder deepens the bark (trust me, magic).
How To Store & Use Leftover Gordon Ramsay’s Coffee Rub Steak
Wrap leftover steak tightly in foil or an airtight container — refrigerate up to 3 days. Reheat gently in a skillet or slice thin and eat cold in steak sandwiches, tacos, or even over a fresh salad for a quick lunch.
FAQs
Q: What does coffee rub do to steak?
A: It creates a deep, smoky crust and enhances the beefy flavor — like a steakhouse crust at home.
Q: Should I use instant coffee or fresh grounds?
A: Always fresh coarse grounds — instant coffee tastes flat and gritty.
Q: Can I grill instead of pan-sear?
A: Absolutely! High direct heat on the grill works perfectly for a nice crust.
Q: Does coffee rub make the steak taste like coffee?
A: Nope — it adds a subtle roastiness, not a strong coffee taste.
From My Kitchen To Yours
If you try this Gordon Ramsay’s Coffee Rub Steak, prepare for zero leftovers — it’s that bold. Let me know who you impress first!
