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Big Island Steak w/ Hawaiian Volcano Coffee Rub

Big Island Steak w/ Hawaiian Volcano Coffee Rub

Meats, Poultry, and Seafood

This Big Island Steak with Hawaiian Volcano Coffee Rub is a flavorful and indulgent take on a classic steakhouse dish. The night before cooking, rib-eye, New York strip, or filet mignon steaks are generously seasoned with a bold blend of Hawaiian Volcano Steak Rub and Kona Sea Salt, infusing the meat with deep, smoky coffee notes. After resting overnight, the steaks are grilled to perfection, achieving a beautiful char while remaining tender and juicy inside. The result is a succulent steak with layers of savory, smoky, and slightly sweet flavors, perfect for impressing guests or enjoying a special dinner.

Ingredients:

  • 1 1/2-inch-thick boneless rib-eye, New York strip steak (12 oz each), or filet mignon (8-10 oz each), trimmed
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons Hawaiian Volcano Steak Rub
  • 2 teaspoons Hawaiian Volcano Kona Sea Salt

Instructions:

  1. Prep the Steaks (Night Before): Brush both sides of each steak with olive oil. Liberally season with Hawaiian Volcano Kona Sea Salt and Hawaiian Volcano Steak Rub. Place the steaks in a covered container and refrigerate overnight to allow the flavors to infuse.
  2. Preheat the Grill: Heat your grill to high about 30 minutes before cooking.
  3. Bring to Room Temperature: Remove the steaks from the refrigerator and let them sit covered for about 30 minutes before grilling.
  4. Grill the Steaks: Place the steaks on the hot grill and cook for 4 to 5 minutes on the first side, until golden brown and slightly charred.
  5. Flip and Finish Grilling: Turn the steaks over and grill for an additional 3 to 5 minutes for medium-rare, until the internal temperature reaches 135°F.
  6. Rest and Serve: Transfer the steaks to a cutting board or platter and let them rest for 5 minutes before slicing and serving.
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