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

2

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

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

Preparation

  • Soften the butter. Finely mince the chipotle pepper if using.
  • In a small bowl, mix the butter, adobo sauce, chipotle, lime juice, and a pinch of salt until smooth. Roll into a log in plastic wrap or parchment and chill until firm.
  • In another bowl, combine the coffee, smoked paprika, chili powder, brown sugar, garlic powder, cumin, salt, and black pepper to make the rub.
  • Pat the steaks dry and brush lightly with olive oil. Coat both sides generously with the rub, pressing it in. Let rest at room temperature while the grill heats.

Cooking

  • Preheat the grill to high heat.
  • Place the steaks directly on the grates and cook with the lid closed, flipping once halfway through, until they reach your desired doneness.
  • Remove the steaks from the grill and let them rest to retain juices.

Serving

  • Slice rounds of the chilled chipotle butter.
  • Place a pat on each hot steak and let it melt over the top.
  • Serve immediately while warm and juicy.