Prime Time Coffee Rubbed Steak

Yo, this ain’t your daddy’s dry-ass BBQ steak. This is that bold, smoky, spicy, and slightly sweet steak magic that’ll have you out here chewin’ with your eyes closed and moanin’ like you just won a playoff game. 😤

INGREDIENTS:

What You Need (Don’t Fumble This):

• 1 big juicy-ass steak – ribeye, NY strip, T-bone, whatever makes you feel powerful

• 3 tbsp Crowder Powder Nacho’ Average Taco Seasoning – this is your base, baby

• 1 tbsp BLK & BOLD ground coffee – Deion’s brand if you got it, any strong dark roast if you don’t

• A little oil (optional) – to help the rub stick like that ex who won’t let go
  
  
  

DIRECTIONS:

How To Do It (Don’t Screw This Up):

Mix That Rub Like You Mean It:

• • In a bowl, toss in 3 tbsp Nacho’ Average Taco and 1 tbsp BLK & BOLD coffee.

  • Stir it up 'til it looks like dark magic dust.

Rub It Like It's Saturday Night:

• • Pat your steak dry.

  • Rub that mix in like you're tryin’ to send it to flavor rehab—front, back, sides, all up in it.

  • Let it sit for 30–45 minutes, uncovered. That coffee + spice combo gonna soak in deep, like emotional damage.

Grill That Bad Boi:

• • Toss it on a hot-ass grill. Sear both sides with a nice crust.

  • Cook to your desired temp (real ones go medium-rare to medium).

  • Use a thermometer, don’t be a savage.

    • Medium Rare: 130–135°F

    • Medium: 135–145°F

Rest, Slice, Destroy:

• • Let it rest for 5-10 minutes—don’t skip this unless you like dry-ass steak.

  • Slice it up and take a bite.

  • Prepare to slap someone outta joy.
    

Optional Add-On (If You Wanna Be Extra):

Drizzle with a lil’ honey butter or throw it on a sammich with grilled onions and melted cheddar. But fr, it’s so damn good you might cry eatin’ it plain.