Coffee spice rubbed steak

By Camille Arcese
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Every time I’m invited to Bobby & Yas’ house for a party, they serve Bobby’s signature spice rubbed steak. It’s simply served sliced on a platter and is something we all look forward to. It might seem overly simple, but it’s a delicious way to accommodate guests that prefer leaner fare without sacrificing flavour.



  • 1 tablespoon finely ground coffee beans
  • 1 teaspoon cumin
  • 1/4 teaspoon freshly cracked black pepper
  • 1 teaspoon Kosher salt
  • 3/4 teaspoon sugar
  • 2 good pinches cayenne
  • 4 top sirloin cap off steaks
  • Grapeseed or canola oil, for cooking steaks


  1. In a small bowl combine coffee, cumin, black pepper, salt, sugar, and cayenne. Place a wire rack onto a baking sheet (one that can fit in your fridge). Season steaks well on both sides with the spice mixture, transfer to rack and refrigerate to marinate two hours.
  2. When it’s time to get cooking remove steak tray from fridge and let sit at room temperature one hour – this warms them slightly, which helps them to cook evenly.
  3. Preheat a cast iron pan over medium-high heat. Once heated, add a thin layer of oil and one or two steaks, depending on the size of the pan (steaks should have about two centimeters of space between them). Cook steaks approximately two minutes per side for medium doneness, flipping only once so that a nice crust can develop. Let rest a few minutes on a cutting board before slicing and serving on a platter.

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