Denver Steak with Coffee Chili Rub

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · dairy-free, keto, low-carb, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 1 lb Denver steaks
• 1 tbsp finely ground dark roast coffee
• 1/2 tbsp ancho chile powder
• 1 tsp dark brown sugar
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tbsp neutral oil
• 1 lime

Method (tap to check — screen stays awake)

1. Combine the coffee, ancho, brown sugar, paprika, cumin, salt and pepper. The sugar is there to help the crust set, not to sweeten — more than 2 teaspoons and it burns before the steak is done.
2. Pat the steaks dry, rub with oil, then press the spice mix onto every surface. Rest 20 minutes at room temperature.
3. Heat a cast-iron skillet over medium-high, not high — coffee and sugar scorch above about 425F. Two minutes of preheating is enough.
4. Sear 3 to 4 minutes per side, turning once. Denver steaks are usually about 1 inch thick and cook quickly; start checking at 6 minutes.
5. Pull at 125F for medium-rare, which rises to 130 to 135F off the heat. Denver comes from the chuck and eats best at medium-rare to medium — past 145F the connective tissue tightens rather than melts.
6. Rest 8 minutes, slice thinly against the grain, and finish with lime juice, which lifts the bitterness of the coffee.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook