The Viral Coffee-Rubbed Steak! – DryAgingBags™ | The Best Way To Dry Age Meat At Home


The Viral Coffee-Rubbed Steak!

Captivating the palates of steak enthusiasts across the globe, this innovative recipe combines the intense flavors of coffee with the precision of sous vide cooking. Elevate your steak experience to new heights by embracing this unique and easy-to-follow approach.


  • 2 (12-ounce) boneless ribeye steaks, dry-aged (1-1.5 inches thick)
  • 1 tablespoon finely ground coffee beans
  • 1 tablespoon smoked paprika
  • 1 teaspoon brown sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Fresh rosemary sprigs for garnishing


The Ultimate Coffee Rub

  1. In a small bowl, combine the finely ground coffee beans, smoked paprika, brown sugar, sea salt, and black pepper. Mix well to form a homogenous blend.

  2. Remove the steaks from the refrigerator and let them sit out for about 1 hour to reach room temperature. This will ensure even cooking and tender texture.

  3. Pat the steaks dry with paper towels, then generously apply the coffee rub all over the steaks' surface, gently pressing it in to adhere to the meat.

Sous Vide: Precision Meets Perfection

  1. Preheat the sous vide water bath to your desired doneness temperature: 129°F (54°C) for medium-rare, 135°F (57°C) for medium.

  2. Vacuum-seal the seasoned steaks individually using food-safe plastic bags. If you don't own a vacuum sealer, you can instead use the water displacement method with ziplock bags.

  3. Submerge the vacuum-sealed steaks into the preheated water bath, ensuring they are completely submerged. Cook the steaks for 1-2 hours, maintaining a consistent temperature throughout.

  4. Remove the bags from the water bath and carefully transfer the steaks onto a paper towel-lined plate to absorb any excess moisture. Pat dry to ensure a perfect sear in the next step.

Searing the Steaks

  1. In a preheated cast-iron pan on medium-high heat, sear the cooked steaks for 30-45 seconds per side until a beautiful crust forms. Hold the steaks upright with tongs to sear the edges as well. You may add a drizzle of vegetable oil to the pan to prevent sticking.

  2. After searing, transfer the steaks to a cutting board to rest for 5-10 minutes. This will allow the juices to redistribute evenly, giving you a moist and tender steak.

  3. Garnish the steaks with sprigs of fresh rosemary, then slice and serve your coffee-rubbed steaks with your choice of sides.

By combining the depths of coffee with the precision of sous vide cooking, you can achieve an exquisite steak packed full of flavor, tenderness, and creativity. Impress your family and friends by showcasing an inventive twist on a classic dish. Bon appétit!

1 comment

  • tried this recipe and it was perfection. thanks!

    stevie macks

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