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Flavorful Coffee Rubbed New York Strip Steak Recipe with Herb Butter and Crispy Potatoes Made Easy

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A bold and savory New York strip steak rubbed with a unique coffee spice blend, topped with creamy herb butter, and served alongside crispy roasted Yukon Gold potatoes. Perfect for a quick, flavorful, and impressive dinner.

Ingredients

Scale
  • 2 tablespoons ground coffee, medium roast, finely ground (avoid instant coffee)
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar, packed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon kosher salt
  • 2 New York strip steaks, about 8 ounces (225 g) each, 1-inch thick, room temperature
  • 2 tablespoons olive oil (for steaks)
  • 4 tablespoons unsalted butter (about 60 g), softened
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 small garlic clove, minced
  • 1/2 teaspoon lemon zest (optional)
  • Pinch of salt (for herb butter)
  • 1 pound (450 g) baby Yukon Gold potatoes, halved or quartered
  • 2 tablespoons olive oil (for potatoes)
  • 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
  • Salt and pepper to taste (for potatoes)

Instructions

  1. In a small mixing bowl, combine ground coffee, smoked paprika, brown sugar, garlic powder, onion powder, black pepper, and kosher salt. Stir well to mix evenly. (Optional: Toast ground coffee lightly in a dry pan for 1-2 minutes for deeper aroma.)
  2. In another bowl, soften unsalted butter. Add parsley, thyme, minced garlic, lemon zest, and a pinch of salt. Mix thoroughly and set aside or refrigerate until ready to serve.
  3. Pat the New York strip steaks dry with paper towels. Drizzle olive oil over steaks and rub gently. Sprinkle coffee rub generously on both sides, pressing lightly to adhere. Let steaks rest at room temperature for about 20 minutes.
  4. Preheat oven to 425°F (220°C). Toss halved Yukon Gold potatoes with olive oil, rosemary, salt, and pepper. Spread in a single layer on a baking sheet or oven-safe pan.
  5. Roast potatoes for 25-30 minutes, flipping halfway through, until golden and crispy outside and tender inside.
  6. Heat a cast iron skillet over medium-high heat until very hot (about 3-4 minutes). Place steaks in pan; they should sizzle immediately. Sear for 3-4 minutes without moving until a dark crust forms. Flip and sear the other side for another 3 minutes. Aim for medium-rare internal temperature of 130°F (54°C).
  7. Remove steaks from skillet and place on a cutting board. Tent loosely with foil and let rest for 5-7 minutes to redistribute juices.
  8. Serve steaks topped with a generous dollop of herb butter, allowing it to melt over the warm meat. Plate with crispy potatoes on the side and enjoy.

Notes

Let steaks come to room temperature before cooking for even cooking and better texture. Toast ground coffee lightly for deeper aroma if desired. Avoid instant coffee for rub as it can be bitter. Rest steak after cooking to keep it juicy. For dairy-free herb butter, substitute butter with plant-based spread or coconut oil. Potatoes can be pan-fried if oven is not preheated. Use a meat thermometer to check doneness.

Nutrition

Keywords: coffee rub steak, New York strip steak, herb butter, crispy potatoes, easy steak recipe, gluten-free steak, dairy-free option, quick dinner, bold flavors

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