Ingredients:

Coffee Rub:

2 tablespoons ground coffee (not instant)

1 tablespoon brown sugar  (or substitute such as erythritol or monk fruit for keto) (optional)

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

Steak:

2 boneless ribeye steaks (or your preferred cut), about 1 inch thick

Olive oil, for brushing

Instructions:

In a small bowl, combine the ground coffee, brown sugar or substitute (if using), smoked paprika, garlic powder, salt, and black pepper. Mix well to create the coffee rub.

Pat the steaks dry with paper towels. Brush both sides of the steaks with a thin layer of olive oil to help the rub adhere. Sprinkle the coffee rub generously on both sides of the steaks, pressing it into the meat.

Preheat your grill to high heat (around 450°F to 500°F / 232°C to 260°C).

Place the coffee-rubbed steaks on the hot grill. For medium-rare, grill for about 4-5 minutes per side, depending on the thickness of the steaks. Adjust the cooking time to achieve your desired level of doneness.

Once cooked to your liking, remove the steaks from the grill and let them rest for a few minutes to allow the juices to redistribute. This step is essential for a juicy and tender steak.

Slice the coffee-rubbed grilled steak against the grain to ensure tenderness. Serve the delicious coffee-rubbed steaks with your favorite side dishes and enjoy the rich flavors.