Coffee Rubbed Filet Mignon Recipe
This coffee rub does something magical to filet mignon, it adds a deep, roasted richness that takes the flavor to a whole new level. It doesn't taste like coffee and the rub features ancho chili, and brown sugar and a few more simple spices. To make your steak the best, I share all my tips for dry-brining, nailing the perfect sear, and hitting your exact doneness every time.
Servings: 4
Calories: 139kcal
Equipment
- Kitchen twine to tie filet mignon
- Meat Thermometer preferably leave in
Ingredients
Coffee Dry Rub:
- 1/4 cup finely ground coffee (unused)
- 2 Tbsp kosher coarse salt
- 1 Tbsp ancho chili powder
- 1 Tbsp brown sugar
- 2 tsp garlic powder
- 2 tsp dried thyme
- 1 tsp black pepper
Filet Mignon Steaks:
- 4 filet mignon steaks around 1 1/2 inch thick, 6-8 oz each
- 4-5 Tbsp coffee steak rub seasoning from above
- 1-2 Tbsp avocado or canola oil neutral high heat oil
- 4 Tbsp salted or unsalted butter
- 1 tsp fresh thyme optional
Instructions
Before Cooking:
- Mix all of the ingredients for the coffee rub seasoning in a bowl and take out about 4-5 tablespoons to use on the steaks. (Store the rest to use on any other steaks. Store in an air-tight glass jar, in the pantry.)
Prepare the Steaks (plan about 45 minutes to overnight):
- Dry them: Use a paper towel to pat each steak dry.
- Season them: spread the seasoning in a rimmed baking sheet (or on a large plate). Roll the steaks in the seasoning on all the sides and pat it down. Make sure all parts of the steaks are coated in seasoning.
- Tie filet mignon: Tie a string of cooking twine around the side of each filet mignon steak. Tie it firm but not too tight where it starts to cut into meat. Trim off long sting ends. Tip For Other Steaks: you do not need to tie any other steaks besides filet mignon.
- EXPERT TIP: let the seasoned steaks sit on the cutting board for about 45 minutes in the seasoning before cooking them. Or place them on a wire rack fitted baking sheet and refrigerate uncovered overnight or for up to 2 days. This process, known as dry-brining, it allows the salt and seasoning to penetrate the meat while the dry air creates a crust-friendly exterior for cooking.
Cooking Steaks:
- Preheat the oven to 425℉.
- If using, insert a leave-in meat thermometer probe into the side of the thickest filet, toward the center. (If not, you can take steaks out of the oven to take the temperature.)
- Start preheating a cast iron skillet (or another oven-safe cooking pan) over medium-high heat and add some cooking oil.
- When the skillet is preheated, place steaks into the hot skillet and let them sear for about a minute and a half on each side.
- Transfer the skillet into the oven. Track the temperature with a leave-in thermometer OR cook for 7-10 minutes for thinner filets (or 10-13 minutes for thicker ones) before checking the temperature. Exact time that it will take to cook the steaks will highly depend on the size of the steaks.
- To check the temperature, hold the filet with metal tongs insert and insert meat thermometer through the side of the steak, towards the center.
- The best temperatures to cook filet mignon to is medium-rare or medium. For medium-rare, cook it to 130°-135°F. For medium, cook to 135°-140°F and for rare, cook it to 120°-125°F.
Rest The Steaks!
- Take cooked steaks out of the skillet so they don’t keep cooking and place on a cutting board or a platter. (Make sure cutting board has grooves to catch juices!) Top each filet off with a slice of butter. Cut the strings off and let them rest for about 10 minutes before cutting.
- Don't discard the juices that run off! Use it to top off sliced steaks (so good!)
Notes
- Oven safe cooking pan: oven-safe cooking pan is one that has no wood or plastic handles of components and one that can steak up to high heat temperatures (or up to 500℉).
- Other steak cuts: you can easily cook any steak cuts you wish just watch the doneness of the steak. Track the steak temperature, not the time.
- Best cooking method: Stove-to-oven method is best for coffee rubbed steaks so seasoning doesn't burn but if the steaks are thin enough, you can cook pan-seared steaks.
- Don't skip resting! This is important for tender and juicy steaks.
- Slicing steaks: while it doesn't matter with filet magnon, if making other steaks, make sure to slice against the grain.
Nutrition
Calories: 139kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 1173mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 527IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.4mg