Grilled New York Strip Steak with Coffee Marinade and Rub
A steak fresh off the grill is one of the quintessential barbecue delicacies. There are few things that can stand taller than a nice hunk of beef freshly seared over an open flame drenched in smoky flavor and dripping with delicious juices.
While steak is already good enough on its own, especially a cut like the New York strip, there are ways to make it even better if you can believe it. One such way would be with a simple marinade and spice rub combo, imbuing the steak with extra flavor that compliments its already hearty natural taste.
We'll be doing that with a delicious coffee marinade and rub. While you might recoil at the sound of putting coffee on steak, just have faith and follow along with our recipe. We can assure you that the results will be well worth the effort even if you're not a coffee lover.
Before you begin work on this recipe, you'll need to gather a few materials first. These range from ingredients to kitchen utensils and include things like:
When you've managed to collect everything on the list, you'll be ready to start the recipe itself. For making more than two steaks, simply double the amounts listed in this recipe.
Step 1: Marinade the Steak
Finely mince the garlic and the onion. Over medium heat on the stove, sauté them in a skillet using the butter. Season with a pinch of salt to help the onions release moisture. Once soft and translucent, remove from heat and allow to cool.
In a large plastic bag, combine the onion and garlic with a cup of coffee, the brown sugar, the vinegar, the red pepper flakes, and the Worcestershire sauce plus a tablespoon of salt, then place in your steaks. Remove as much air as possible before sealing the bag and massaging the marinade into the meat.
Place the bag into a bowl or on a sheet tray to catch any leakage, then allow it to sit in the fridge for a minimum of two hours or overnight.
Step 2: Season the Steak
After marinating the meat, remove it from the fridge and pat dry using paper towels, discarding the remaining marinade. Once dried, mix together the remaining salt, pepper, chili powder, mustard powder, garlic powder, ground coffee, paprika, and oregano.
Coat the steaks liberally in olive oil before seasoning with the spice rub, making sure it's coated thoroughly on all sides. Allow it to rest at room temperature for an hour like this to continue developing the flavor and to give it a chance to warm fully before it hits the heat.
Step 3: Prep the Grill
Near the end of the hour you're waiting for the steaks to warm, begin prepping the grill. Start by filling half the grill with charcoal and lighting it, placing on the grate and the lid and giving it a chance to burn hot. Your goal is to create a two zone fire to avoid burning and undercooking the meat at the same time.
It shouldn't take too long to get up to temperature (ten minutes or so), so avoid doing this step too early or you'll risk having your coals burn down to too low a temperature. For an extra dash of smokiness, you could try tossing on some hickory wood chips right before you throw the steaks onto the grill, though this is optional.
Step 4: Grill the Steak
With your grill ready, give the steaks one last pat down with paper towels to dab up any moisture that might have collected while it was warming. Reseason with any remaining spice mix if necessary, then place the steaks onto the hot side of the grill directly over the flames.
Allow the steaks to sear for around two minutes undisturbed, then flip to the other side and repeat for another two minutes. After this initial four minute cook, move the steaks to the "cool" side of the grill not in direct heat. Close the lid and let the steaks cook fully the rest of the way, around five to seven minutes.
Check the temperature around this time and, once it hits somewhere between 115 and 120 degrees Fahrenheit, take them off the grill.
Step 5: Rest the Steak
Once it's off the heat, the steaks need a chance to rest. Tent the meat in aluminum foil and let it sit undisturbed for 15 minutes. This lets the proteins tenderize and the meat juices reabsorb into the steak, not to mention it allows the steaks to fully cook all the way through and reach a final temperature of around 135 degrees.
In the meantime, you can use this resting period to finish up anything else you might be serving alongside your steaks.
Step 6: Serve the Steak
After ample resting time, your steaks are finally ready to eat. Serve them whole or slice them up against the grain into bite sized strips. Sprinkle with a bit of flaky sea salt or a dollop of herb compound butter for some extra flavor, then dig in.
The spiciness of the chili and paprika compliment the bitter coffee flavors perfectly, that tiny hit of sweetness in the marinade helping to balance the flavors. Even the most ardent of coffee haters will be able to appreciate this robustly flavored cut of meat.
Just about any steak is good steak, but can you truly say it's a great steak if that's all there is to it? Whether it's a chance to dive into a new world of flavor or just to change things up, this grilled New York strip steak with a coffee marinade and rub are a great way to accomplish that.
If you enjoyed this recipe guide, let us know down below. Any marinating tips you have for steak? Most importantly, don't forget to share this page with a friend who's been slaving away at a hot grill cooking up disappointing and under seasoned meat for far too long.
Frequently Asked Questions
Why is it called New York strip steak?
This particular steak is cut from the strip loin part of the sirloin, a very tender section of the loin. It is called New York strip because a restaurant in New York, Delmonico’s Restaurant, cooked a lot of this particular cut, making it famous in the 1800s.
Which is better, New York strip steak or ribeye?
This is a matter of opinion. Many people like the ribeye steak because of its high intramuscular fat content, also known as marbling. Because it is a fattier cut, a ribeye is generally more forgiving to grill because it turns out juicy no matter what you do. True beef aficionados will tell you the New York strip is a more flavorful cut because it has a more beef-forward flavor.
What cut of steak is the most tender?
New York strip steak is amongst the five most coveted steaks for juicy, tender meat. The tenderloin or filet is the most tender, followed by the ribeye and New York strip. After that, many people list the T-bone or porterhouse steak as good choices for creating tender meat.
Do you close the grill when cooking steak?
The answer to this question depends on the thickness of your steak. For thin steaks (and inch or thinner), there is no need to close the lid of the grill when cooking a steak. Steaks thicker than an inch generally benefit from higher temperature cooking, which means you may want to close the lid of the grill. If you’re cooking on a Big Green Egg or other kamado grill, always keep the lid closed while grilling.
How do I grill a New York strip steak?
Our recommended method for grilling New York strip steak involves searing it for two minutes a side on the direct heat side of the grill. Then, we like to move it to the cooler, indirect heat side of the grill until it reaches the proper temperature. It should take anywhere from five to ten minutes, depending on if you want the steak rare, medium rare, or medium.