Smoky Coffee-Rubbed NY Strip Steaks with Chipotle-Lime Butter

Bold and smoky, these coffee-rubbed NY strip steaks are seared to perfection and topped with a zesty chipotle-lime butter for a fiery, flavor-packed finish.

These bold and flavorful NY strip steaks are coated in a rich coffee-chili rub that brings out deep, smoky notes with just a touch of sweetness and spice. Seared to perfection, each steak is finished with a dollop of smoky chipotle-lime butter, adding a creamy, spicy kick with hints of citrus and adobo. The combination of espresso, paprika, and chipotle creates a dynamic flavor profile that’s both robust and refined—perfect for a special dinner or an elevated backyard cookout.

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Ingredients

For the Steaks
2 NY strip steaks (8 oz each, about 1–1.25″ thick)
1 tbsp finely ground coffee (espresso grind)
1 tsp smoked paprika
½ tsp chili powder
½ tsp brown sugar
½ tsp garlic powder
¼ tsp ground cumin
½ tsp kosher salt
¼ tsp freshly ground black pepper
1 tbsp olive oil (for brushing)

For the Smoky Chipotle Butter
4 tbsp unsalted butter, softened
1 tsp adobo sauce (from canned chipotles in adobo)
1 chipotle pepper (finely minced, optional for more heat)
1 tsp lime juice
Pinch of kosher salt

Instructions

Make the Chipotle Butter
In a small bowl, combine the softened butter, adobo sauce, chipotle pepper (if using), lime juice, and salt. Mix until smooth and well combined. Scoop the butter onto a piece of plastic wrap or parchment paper and roll into a small log. Twist ends to seal. Chill in the refrigerator until firm (or freeze for faster setup).

Prepare the Dry Rub
In a small bowl, mix together: ground coffee, smoked paprika, chili powder, brown sugar, garlic powder, ground cumin, salt and pepper

Prep and Grill the Steaks
Pat steaks dry with paper towels. Lightly brush both sides with olive oil. Generously coat both sides of each steak with the dry rub, pressing it in. Let the steaks rest at room temperature for 30–60 minutes. This allows the rub to adhere and the steaks to cook more evenly.

Grill Instructions
Preheat your pellet grill to 450°F (or use the “High” setting). Place the steaks directly on the grates and close the lid. Grill for 4–5 minutes per side for medium-rare (internal temp ~130°F). Adjust time based on desired doneness and thickness. Remove steaks and let rest for 5–10 minutes.

To Serve
Slice a pat of chipotle butter and place it on top of each hot steak just before serving. Let it melt over the steak for a rich, smoky finish.

In a small bowl, combine the softened butter, adobo sauce, chipotle pepper (if using), lime juice, and salt. Mix until smooth and well combined.

Scoop the butter onto a piece of plastic wrap or parchment paper and roll into a small log. Twist ends to seal. Chill in the refrigerator until firm (or freeze for faster setup).

In a small bowl, mix together: ground coffee, smoked paprika, chili powder, brown sugar, garlic powder, ground cumin, salt and pepper.

Pat steaks dry with paper towels. Lightly brush both sides with olive oil. Generously coat both sides of each steak with the dry rub, pressing it in. Let the steaks rest at room temperature for 30–60 minutes. This allows the rub to adhere and the steaks to cook more evenly.

Preheat your pellet grill to 450°F (or use the “High” setting). Place the steaks directly on the grates and close the lid. Grill for 4–5 minutes per side for medium-rare (internal temp ~130°F). Adjust time based on desired doneness and thickness.