Washington Coffee-Rubbed Steak on Arteflame

Introduction

This Washington Coffee-Rubbed Steak layers bold, smoky local flavor with a rich coffee crust, flame-seared to perfection on the Arteflame grill. It's a celebration of the Pacific Northwest, best enjoyed grilled in open air with the unique cooking power of the Arteflame’s 1,000°F center sear and the evenly heated flat cooktop. Whether you're impressing weekend guests or enjoying a quiet backyard evening, this steak delivers steakhouse flavor with local Washington style.

Ingredients

• 2 boneless ribeye steaks (1 to 1.5 inches thick)
• 3 tbsp freshly ground locally roasted Washington coffee
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp garlic powder
• 2 tbsp unsalted butter (for grilling)
• Optional: chopped fresh rosemary for garnish

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the center of your Arteflame grill.
2. Stack firewood over the napkins.
3. Light the napkins to ignite the firewood.
4. Let the grill heat up for about 20 minutes, allowing the center grill grate to reach 1,000°F and the flat top to establish its heat zones.

Step 2: Make the Coffee Rub

1. In a small bowl, mix the coffee, brown sugar, smoked paprika, garlic powder, salt, and pepper.
2. Rub both steaks generously on all sides with the coffee rub mix.

Step 3: Sear the Steaks

1. Place a pat of butter on the center grill grate.
2. Sear each steak on the center grate for 1 to 2 minutes per side to develop a flavorful crust and seal in the juices.

Step 4: Finish on the Flat Cooktop

1. Move the steaks to the flat cooktop, closer to the center for higher heat or toward the edges for a lower temp depending on the thickness and doneness preference.
2. Continue cooking to desired doneness using a meat thermometer. Remove steaks when the internal temperature is 15°F below final desired temp (e.g. remove at 120°F for medium-rare).
3. Let rest 5-10 minutes before serving to allow juices to redistribute.

Tips

• Use real wood for a rich smoky flavor; cherry or oak work well with coffee rubs.
• Use a meat thermometer—don't guess! Perfect doneness depends on precision.
• Cooking with butter on the flat top adds a deep nutty flavor and enhances crust formation.
• The Arteflame’s multiple heat zones make it easy to cook sides like asparagus, mushrooms or bell peppers while the steak rests.
• Don’t skip resting time after grilling—this step is crucial for juicy steak.

Variations

1. Chipotle Honey Coffee Rub: Mix ground chipotle peppers and honey granules into the rub for a smoky-sweet heat.
2. Espresso Balsamic Rub: Add a drizzle of aged balsamic vinegar to your rub for tangy depth paired with bitter espresso notes.
3. Garlic Herb Coffee Rub: Add crushed rosemary, thyme, and oregano to infuse fresh herbal layers to the traditional blend.
4. Maple Coffee Rub: Replace brown sugar with maple sugar for a richer, caramel-like finish on the steak.
5. Asian-Inspired Coffee Rub: Add ground ginger and a touch of Chinese five-spice to the rub for an exotic twist.

Best pairings

• Grilled asparagus or portobello mushrooms on the flat top
• Roasted fingerling potatoes tossed in butter and rosemary
• Washington red wine – try a Syrah or Cabernet Sauvignon
• Grilled artisan bread with garlic butter
• Fresh berry tart or grilled peaches for dessert

Conclusion

This Seattle-inspired steak is all about the bold contrast of smoky flavors and juicy, tender textures. Cooking it on the Arteflame grill brings restaurant-quality results with ease, thanks to the high-heat searing center and versatile flat top. Whether you’re new to grilling or a seasoned pro, this recipe will impress.