Flavorful Coffee Ribeye Steak Marinade

Coffee… in a marinade?!? Absolutely! This bold ribeye steak marinade starts with strong brewed coffee combined with oil, vinegar, and aromatics to tenderize and enhance the beef's natural flavor.

If you haven't tried marinating steak in coffee yet, just do it! Yes, even if you hate coffee. I promise it will not taste like you've dunked your beef in a cup of coffee.

Keep an open mind and hear me out... A coffee steak marinade is a bit unusual, I'll give you that. But it totally works! It simply enhances a steak in the very best way. The end result is a rich, deep, smoky flavor that you will never be able to pinpoint as coffee.

If you're willing to give this ribeye steak marinade a chance, I truly believe the results will speak for themselves!

Ribeye Steak Marinade Ingredients

As promised, this ribeye marinade starts with a coffee base. For best results, use a very strong dark roast brew. If it's freshly brewed, allow it to cool completely before using. We're not trying to cook the steak while marinating it!

Additional ingredients include:

• balsamic vinegar
• extra-virgin olive oil
• light brown sugar
• garlic cloves
• whole black peppercorns
• kosher salt

Best Cut Of Steak To Marinate

This marinade for ribeye steak actually works beautifully with any cut of steak - even cheaper cuts! One thing to consider is that cut plays a role in how long a steak needs to be marinated.

Some cuts are naturally tougher than others, requiring a longer marination period. The toughness or tenderness of a cut of beef is determined by the location of the muscle it's cut from.

• Tender steak cuts: come from along the cow's spine and upper back, areas which receive minimal exercise. Tender cuts feature a soft texture, minimal connective tissue, and are generally quicker cooking. Examples include filet mignon, tenderloin, ribeye, and New York strip.
• Tougher steak cuts: are taken from the shoulders, legs, and lower abdomen - all areas that are heavily worked. Typically these cuts are cheaper, but often have a beefier flavor. Lean and fibrous cuts, like skirt and flank steak, are best marinated, seared fast, and then cut across the grain.

Perfect Steak For Grilling

If you're looking for a middle-of-the-road kind of steak, look no further than a sirloin! These cuts are taken from the moderately worked muscles at the back of the cow near the hip, which means they offer a happy medium on the tender vs. tough spectrum.

Sirloin cuts are super affordable, making them an ideal everyday grilling steak! Lean with little marbling, sirloin cut steaks are best grilled hot and fast to no more than medium-rare doneness. Slice thin after cooking.

Marinade Timing By Cut

Other factors that impact how long to marinate steak include the thickness of the cut and whether tenderization is a goal. A quick 30-minute marinade will add surface flavor but do little to tenderize it.

For the best balance of flavor and tenderness:

• Thin or tender cuts (2 to 4 hours) - flank, skirt, strip, tenderloin, filet mignon, hanger, or ribeye
• Thicker or tougher cuts (4 to 8 hours) - sirloin, tri-tip, or chuck

Acidic marinades can make the meat mushy after too long. If using a high acid marinade, stick to the shorter end of the guidelines. This coffee steak marinade is fairly low acid, so this would not be a concern when marinating with it.

In all cases, it's extremely important to refrigerate the steak while marinating! Leaving it at room temperature is an invitation for bacterial growth.

Prep Steaks For Grill

By now you're probably tempted to just pull your steaks out of the fridge and slap them on the grill. But hold up!! There are a few more often-overlooked steps that are necessary when working with marinated meats.

How to prep marinated steak for grilling:

1. Shake any excess marinade off the steaks. Pat the surface dry with a paper towel.
2. Season lightly with kosher salt.
3. Allow the meat to come to room temperature for 30 minutes before grilling.

This will help prevent any grill flare-ups and ensure your steaks are juicy and flavorful.

The Ultimate Test

My husband 1000% does not like coffee. So I figured the best way to test this ribeye steak marinade was on some steaks we were grilling for Labor Day!

The ribeyes I purchases were a thinner cut, so I chilled them in this coffee marinade for about 2 hours. My husband grilled them to perfection, and we served them paired with our favorite creamed corn casserole and a batch of grilled caprese tomato kabobs.

His verdict? He LOVED them!! The shocked look on his face when I told him what was in the marinade was hilarious. But now he asks for it often!

With this flavorful steak marinade, steak sauce really isn't necessary. But if you want to give them a little something extra, try drizzling a bit of this balsamic reduction over top. Fancy!!

Printable Recipe ↓