Steak on a Grill

These thick-cut T-bone steaks get a bold crust of freshly ground black pepper, coriander, and ground coffee pressed into the surface before marinating in red wine, soy sauce, steak sauce, and garlic. The coffee adds a roasty bitterness that pairs beautifully with the char from the grill.

Two-inch-thick T-bones need medium coals, not scorching heat. High heat chars the coffee-pepper crust to ash before the center has a chance to warm up. Medium coals give you a dark, crunchy exterior with a juicy pink interior.

Patting the steaks dry after removing from the marinade is what gets you that crust. Wet meat steams instead of searing, and you lose the crispy spice coating that makes this recipe special. Save the marinade, boil it down, and you’ve got a rich pan sauce to spoon over the sliced steak.

Pro Tips

• Freshly ground spices make a huge difference. Pre-ground pepper and coriander lose their punch fast.
• Marinate for at least 2 hours but don’t go past overnight. The wine’s acidity can over-tenderize the surface and turn it mushy.
• Let the steaks rest a few minutes after grilling. The juices need time to redistribute from the center outward.
• Always boil the reserved marinade before serving. It touched raw meat and must be brought to a full boil for safety.

Variations

• Use espresso grounds instead of regular coffee for a more intense, concentrated roast flavor.
• Add a tablespoon of brown sugar to the rub for a sweet-savory bark that caramelizes on the grill.
• Try this same rub on thick pork chops or lamb chops for a different cut with the same bold crust.