Coffee Steak Marinade Recipe for Juicy Weeknight Steak
This coffee steak marinade recipe makes rib-eye or sirloin tender and deeply savory after just one hour in the fridge. Cooled espresso, soy sauce, red wine vinegar, garlic, Dijon, and brown sugar give the steak a dark, caramelized crust and a rich, smoky flavor. It doesn't taste like a latte. You get steakhouse flavor from a few pantry staples and a hot pan.
Equipment
- Large resealable freezer bag
- Large frying pan
- Kitchen paper
- Pastry brush
- tongs
- meat thermometer
- Cutting board
- Sharp knife
- aluminum foil
- measuring spoons
- Airtight container (for leftovers)
Ingredients
The Steak
- 2 rib-eye or sirloin steaks 2cm thick; good marbling means more flavor
- ½ tbsp olive oil for brushing the steaks before frying
- salt and black pepper to season before frying
Coffee Marinade
- 100 ml espresso cooled; strong brewed coffee works too
- 1 tbsp soy sauce brings salty, savory depth
- 1 tbsp red wine vinegar adds a little tang; balsamic vinegar works as a swap
- 1 clove garlic crushed; fresh is best
- 1 tbsp Dijon mustard helps the marinade cling
- 2 tbsp light soft brown sugar balances bitterness and builds a crust; dark brown sugar also works
Instructions
Step 1: Mix the Marinade
- Add the cooled espresso, soy sauce, red wine vinegar, crushed garlic, Dijon mustard, and brown sugar to a large resealable freezer bag. Seal and squish until the sugar dissolves and the mustard is fully mixed in.
Step 2: Marinate the Steaks
- Add the steaks to the bag, press out as much air as possible, and seal. Refrigerate for at least 1 hour, flipping the bag once halfway through. Don't go much past 8 hours.
Step 3: Dry and Oil the Steaks
- Set a large frying pan over medium-high heat. Remove the steaks from the marinade and pat them very dry with kitchen paper. Brush lightly with the oil and season well.
Step 4: Fry the Steaks
- Lay the steaks in the hot pan and fry for 2-3 minutes on each side for medium-rare, or until cooked to your liking. Don't move them around while they sear.
Step 5: Rest and Slice
- Transfer the steaks to a board, cover loosely with foil, and rest for 5 minutes. Slice against the grain and serve.
Notes
Marinate at least 1 hour, but no more than about 8 hours.
Pat the steaks completely dry before frying, or they'll steam instead of sear.
The sugar browns fast, so watch the pan closely.