Coffee-Rubbed Steak

Coffee-Rubbed Steak
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The 12-Week Diabetes Cookbook. Recipe Credit: . Photo Credit: Eric Hinders/Mittera.

Fragrant coffee and spices infuse the steak with a unique smoky, spicy flavor. Use half the steak for dinner tonight, and save the other half to make Beef Fajitas later in the week.

While the steak is resting, add a little more oil to the pan that you cooked the steak in, and use it to sauté sweet potatoes or other vegetables like bell pepper, squash, or green beans. Your side dish will pick up flavor from the pan, and you'll only have one pan to wash!

Find this recipe and weekly meal plans in our book, The 12-Week Diabetes Cookbook by Linda Gassenheimer.

  • Prep time
    5 min
  • Cook time
    10 min
  • Servings
    8 Servings
  • Serving size
    5 oz steak
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    5 oz steak
  • Amount per serving Calories 290

  • Total Fat 13g
    • Saturated Fat 4.1g
    • Trans Fat 0.5g
  • Cholesterol 115mg
  • Sodium 85mg
  • Total Carbohydrate 3g
    • Dietary Fiber 0g
    • Total Sugars 2g
  • Protein 40g
  • Potassium 590mg
  • Phosphorus 380mg

Choices/Exchanges: 5 Lean protein, 1 Fat



  • ground espresso or instant coffee
    1 tbsp
  • onion powder
    1 tbsp
  • smoked paprika
    1 tbsp
  • chili powder
    1 tsp
  • brown sugar
    1/2 tbsp
  • lean strip steak (visible fat removed)
    3 lbs
  • olive oil
    2 tbsp


  1. Mix the espresso, onion powder, paprika, chili powder, and brown sugar together. Spread the mixture on both sides of the steak, pressing it into the meat.

  2. Heat the oil in a large nonstick skillet over medium heat. Add the steak and sauté for 5 minutes, watching to make sure the spices do not burn. Flip the steak and cook for another 5 minutes or until the steak reaches your desired doneness. A meat thermometer inserted into the steak should read 125° F for rare and 145° F for medium rare.

  3. Move the steak to a cutting board and pour the pan juices over it. Let it rest for 10 minutes, then slice. If you'd like to reserve some for another recipe, place in a tightly sealed container and refrigerate for up to 3 days.

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