Steakhouse & Grill · Free
Coffee-Rubbed Grilled Sirloin
A lean top sirloin coated in a smoky coffee and brown sugar rub that grills into a dark, savory-sweet bark. Big flavor on a weeknight budget.
****+
Prep 30 min · Cook 12 min
Method
Top sirloin is lean and flavorful but firmer than ribeye or strip, so a bold rub and careful cooking make it shine. Pat the steak dry and season it all over with the kosher salt.
In a small bowl, stir together the ground coffee, brown sugar, smoked paprika, garlic powder, cumin, and black pepper to make the rub. The coffee and sugar create a dark, savory-sweet crust as they cook.
Rub the steak with the oil, then press the coffee rub firmly onto both sides so it forms an even coat. Let the steak sit at room temperature for 20 to 30 minutes.
Heat the grill to high and clean the grates. A hot grate helps the sugary rub caramelize instead of sticking and tearing.
Grill the steak for about 4 minutes on the first side without moving it, watching that the sugar in the rub darkens but does not burn. Flip and grill 3 to 4 minutes on the second side.
If the rub is charring too fast, move the steak to a cooler part of the grill to finish. You want a dark bark, not a bitter burnt one.
Check the center with an instant-read thermometer and pull the steak at 125 F for rare or 130 F for medium-rare. Lean sirloin is best kept at or under medium-rare so it stays tender.
Rest the steak on a board for 7 to 8 minutes so the juices redistribute. This keeps the lean meat from drying out when sliced.
Slice the sirloin thinly against the grain and serve. The thin slices make this firmer cut taste especially tender.
Chef's tips
- Use a fine grind of coffee so it blends smoothly into the rub instead of leaving gritty chunks.
- The same rub is excellent on pork or chicken, so make a double batch and keep it in a jar.
- Slicing thin and against the grain is essential for keeping sirloin tender.
Cooking times vary by equipment -- cook to temperature and to taste.
