Coffee-marinated Steak Recipe

Yes, I went there. Coffee marinated steak for the ultimate breakfast recipe.

We are combining the best of two worlds into one dish. Coffee meets steak. The combo is what most people consume daily, and those who are more open-minded to eating steak at breakfast would have this flavor profile in their palette anyway. I have just jumped the gun and combined the two with this epic breakfast combo.

---

• Coffee meets Steak: the perfect combination

• Which Steak should I use?

• Cooking the Coffee Steak

• Jump straight to the Recipe

• Nutritional Values (per serving)

---

Coffee meets steak

I came across this recipe many years ago from Biohacker Todd from the US. Since then, I have tried this recipe several times. It works, BUT it does require a little TLC with prepping the steak in the coffee marinade the night before. It is relatively simple to brew extra coffee in a french press in the morning. Save the leftover coffee in a cup, and place it in the fridge for prepping the steak later. Simple.

You can get a little fancier or more elaborate with the marinade. My favorite thing at the moment is coffee and rosemary. Adding a rosemary spring in the french press alongside the coffee allows the essential oils and compounds to release.

Other tweaks include the marinade, adding hot sauce or chili flakes, and herbs like thyme, oregano, and sage. 

After the steak has been cooked, I add a glaze of raw honey. I do not add this to the marinade prior as it will enhance glycation end products. However, honey has been used and studied to protect against this. Still, I don’t want my steak to be excessively caramelized.

What Steak To Use?

My preference for this steak is either a flank steak, flat iron steak, or onglet / bavette steak. Why?

The steak is ideal for something like this, which is fun and could be a hit or miss with you. I don’t want to be blamed for ruining your $20 sirloin or ribeye steak. Always best to try the cheap cuts first when experimenting.

I am a big fan of these cheaper and less glamorous cuts of their texture and cooking technique required - relatively rare, grilled complex, and intense. Make sure you have a pan or grill that can go high and windows open if cooking inside.

Cooking the coffee steak

Marinade the steak in the fridge, ensuring that most of the steak is submerged. Ideally, we want to be marinating the steak for 2-4 hours minimum. However, an overnight marinade is the best from experience.

Take the marinaded steak bowl out of the fridge. Allowing the steak to come back to room temperature. It is ideal for draining and removing any excess liquid on the steak at this time. The liquid will impact the cooking, making it likely to stick to the grill or pan. You can shake or use kitchen paper or a cloth to remove any excess liquid. Preheat the grill or pan to HOT. If your pan is hot enough, then there is no need to use any oil or fat.

With the cuts of steak mentioned above - depending on the thickness, it will require 3 minutes per side with 2-3 minutes resting for a medium rare end product.

While the steak is cooking, fry a few eggs in ghee and throw some bell peppers on the grill. If you are not a fan of bell peppers, then opt for mushrooms, tomatoes, or asparagus. If feeling extra wild or hungry, add avocado and some kimchi. Season with salt, and breakfast is served ready to carpe diem. 

Coffee STEAK RECIPE

Serves: 1
Skill level: Easy
Prep time: 5 minutes
Marinated time: 2-12+ hours
Cooking time: 10 minutes

Coffee steak INGREDIENTS

• 4 oz grass-fed beef steak (flat iron, bavette, or flank)

• 300ml filtered coffee

• 1 tsp ghee or butter

• 1-3 eggs

• 1 tsp raw honey

Optional

• 1 Bell Pepper - deseeded - sliced lengthways

• 1 ripe avocado

• Tomatoes or mushrooms

• Kimchi or sauerkraut

HOW TO COOK coffee steak

1. Marinade the steak in a bowl. Add the coffee. Submerge and place in the fridge for a few hours.

2. Heat a wide saucepan on medium-high. or grill.

3. Remove the steak from the marinade and remove excess liquid by shaking and patting it dry.

4. Place the steak on the pan or grill.

5. Cook for 3 minutes per side. Rest for 1.5 minutes. For the cuts mentioned above - cut against the grain for more tenderness.

6. Whilst steak is cooking. Cook the bell pepper and eggs in a pan. Prep the additional extras if needed.

7. Slice the steak into thin slices. Season with quality sea salt add the additional items and serve.

8. Enjoy.

Nutritional Value (per serving)

CALORIES: 478
PROTEIN: 32
CARBS: 7
FAT: 22
FIBER: 0
VITAMIN B1: 0.3MG
VITAMIN B2: 0.4MG
VITAMIN B3: 3MG
VITAMIN B5: 1.5MG
VITAMIN B6: 0.2MG
VITAMIN B7:
VITAMIN B9: 42UG
VITAMIN B12: 0.8UG
CHOLINE: 170MG
VITAMIN A: 176IU
RETINOL: 176UG
VITAMIN C: 0MG
VITAMIN D: 72IU
VITAMIN E: 1MG
VITAMIN K: 0.6UG
CALCIUM: 48MG
COPPER: 0.1MG
IRON: 4.3MG
MAGNESIUM: 10MG
MANGANESE: 0MG
POTASSIUM: 125MG
SELENIUM: 27UG
ZINC: 1.2MG
OMEGA 3: 0.2G
OMEGA 6: 1.4G