The Pack Report

Good Eats: Coffee Crusted Meat Recipes

Coffee-Crusted Meat Recipes

Take your favorite summertime smoky meat recipes from grilling to roasting and try them with a delicious and creative twist by including a coffee-rusted exterior. The bold flavors of the coffee pair extremely well with smoky meats and we are eager to share these mouthwatering recipes with you to try during your evening backyard grilling. Here are some coffee-crusted meat recipes: Grab your apron and let’s get cookin’.

Coffee Crusted Venison Chops with Parsnip Apple Puree

The first recipe encompasses an intriguing mix of coffee extract with a parsnip apple puree within this Coffee Crusted Venison Chops with Parsnip Apple Puree recipe. This recipe was found from (Reclaiming Yesterday), taking anywhere between 1-8 hours of marinating and approximately 30 minutes to cook. Here is a recipe for coffee crusted venison chops with a parsnip apple puree and brussels sprouts to complement the venison:



  • 5 lb. venison bone-in rack of ribs
  • 2 tablespoons ground coffee
  • 1 tablespoon coconut sugar
  • 1 teaspoon salt
  • pepper
  • bacon grease, lard, or coconut oil


  • 3-4 parsnips
  • 2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 large apple (or 2 small)
  • 2 cups broth
  • ½ cup milk (your choice, or half and half)
  • 1 tablespoon butter

Brussels Sprouts

  • ½ lb. brussels sprouts
  • coconut oil (for roasting)
  • salt and pepper (to taste)


  • Remove any silver-skin from the rack of ribs and cut into individual chops.
  • Combine ground coffee, coconut sugar, salt, and pepper in a small bowl.
  • Rub this mixture over the chops coating all sides of the meat and refrigerate, allowing to marinate with the rub for 1-8 hours. Remove from refrigerator and allow to come to room temperature as you begin to prepare your meal.
  • Peel parsnips and apples (cored), cutting them into small pieces. Add to a medium-sized pot and cover with 2 cups of broth. Then, throw in the thyme and bring to a boil, reducing heat, allowing to simmer. (covered for about 10 minutes)
  • While parsnips and apples cook, preheat your oven to 400 degrees.
  • Cut ends off of brussels sprouts and cut each sprout in half. Distribute in one even layer on a baking sheet and drizzle with melted coconut oil. Salt, pepper, and toss to coat, and roast for 20-25 minutes.
  • Remove apples and parsnips from heat and strain, reserving the liquid. (Remove the sprig of thyme if using fresh thyme). Add apples and parsnips to a food processor along with milk (or half and half), salt, pepper, and butter. Pulse until smooth and set aside.
  • Heat your cast-iron skillet to high heat and add the bacon grease and sear each venison chop for 1 minute on each side.
  • Transfer to the preheated oven and continue to cook for 6-8 minutes.
  • Remove brussels sprouts and venison from the oven, transfer the chops to a cutting board and allow to rest for 5-7 minutes, covered with foil. Divide the chops between 2 plates and serve with parsnip puree, brussels sprouts, and enjoy! YUM.

Chipotle Coffee Crusted Rack of Lamb

This method of creating a lamb dinner has multiple flavorful components that come together as one delicious meal. This recipe is from (Caken Knife), serves 4, and takes about 50 minutes to prepare and cook this meal. Here is a recipe for Chipotle Coffee Crusted Rack of Lamb, with flavors including; chipotle, coffee, and red wine:


Chipotle Coffee Crusted Rack of Lamb

  • 2 frenched racks of lamb (approximately 2-3lbs)
  • ½ cup coffee grounds
  • ¼ cup minced thyme
  • ¼ cup minced rosemary
  • ¼ cup vegetable oil
  • 2 tablespoons chipotle chili powder
  • 1 tablespoon pepper
  • 1 tablespoon salt

Red Wine Sauce

  • 1 garlic clove (minced)
  • ½ cup red wine (Cabernet Sauvignon/Merlot)
  • ½ cup beef stock
  • 2 tablespoons butter
  • 1 teaspoon olive oil
  • 1 teaspoon rosemary (freshly chopped)
  • ½ teaspoon cornstarch
  • Salt and pepper (to taste)


  • Preheat the oven to 400 degrees and in a small bowl, mix together coffee grounds, minced thyme, minced rosemary, chipotle chili powder, pepper, and salt. Rub this mixture over the racks of lamb (coating all sides evenly).
  • Heat vegetable oil in your large cast-iron skillet over medium-high heat, and sear on both sides for about 1 minute each.
  • Place your skillet in the oven and roast until the internal temperature of the meat is 145 degrees (this should take about 20 to 25 minutes). Then, set lamb aside and let rest for 5 to 10 minutes before slicing.
  • While the lamb is roasting in the oven, make the red wine sauce by using a medium saucepan, heating the olive oil over medium-high heat. Once the oil is hot, add garlic and brown slightly (about 1 minute).
  • Next, stir in cornstarch until the garlic is coated, and pour in the wine and beef stock as you are whisking to combine. Allow the mixture to curate and reduce by half. (about 5 to 7 minutes)
  • Then, stir in butter and rosemary, and once the butter has melted, season with salt and pepper to taste. (keep warm over low heat) Serve your lamb with the warm sauce and enjoy!

Coffee BBQ Crusted Sirloin

This recipe will deliver a beautiful Coffee BBQ Crusted Sirloin meal from Tulsa chef- Nicholas Andoe from Hard Rock & Casino Tulsa that news channel KJRH ‘Works for you’ debuted. Here is a coffee BBQ crusted recipe for Sirloin for you to enjoy that will leave you wanting more:



  • 1 (8oz) Sirloin steak
  • 1 ½ pound brown sugar
  • 1 cup coarse ground coffee
  • ¼ cup garlic powder
  • ¼ cup onion powder
  • ¼ cup chili powder
  • ¼ cup salt
  • 3 tablespoons black pepper
  • 3 tablespoons cayenne pepper
  • 3 tablespoons ground mustard
  • 2 tablespoons olive oil
  • 2 tablespoons paprika
  • 2 tablespoons ground ginger

Green Beans

  • 2 tablespoons olive oil
  • 5oz boiled green beans
  • 2oz Cipollini onions
  • salt and pepper (to taste)

Cheddar Grits

  • ¼ cup sharp cheddar
  • 5oz instant grits (cooked)


  • 3 tablespoons granulated sugar
  • 1 teaspoon honey
  • 10oz red wine
  • 5oz shiitake mushrooms (cleaned, rough chopped)
  • 2oz olive oil


  • Mix all of the dry ingredients together in a small bowl and coat the mixture evenly over the steak. Heat oil in the pan until it is hot, and sear steak for about 4 minutes on each side (until crust is formed).
  • In a separate sauté pan, heat oil and onions until caramelized, add boiled green beans, and cook until slightly tender.
  • In a saucepan, add the oil and sauté mushrooms until browned/caramelized. Add red wine, sugar, honey, and cook until reduced by half (make sure sauce can coat the back of a spoon).
  • Lastly, heat grits until hot and have a loose oatmeal-like texture, add cheddar cheese, and mix until all is incorporated.
  • Combine/ plate all of the components and enjoy this delicious meal!

Coffee Crusted Strip Steak with Herbed Corn Salsa

Here is a recipe for coffee crusted strip steak with an herbed corn salsa to top off the meal with. This recipe is from (How Sweet Eats), will serve 4, and will take about an hour to cook. Here is a recipe for Coffee Crusted Strip Steak with Herbed Corn Salsa; enjoy!


Coffee Crusted Steak

  • 2 Black Agnus choice Strip Steaks
  • ¼ cup brown sugar
  • 2 tablespoons ground coffee
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground mustard

Herbed Corn Salsa

  • 4 ears corn
  • 2 limes (freshly juiced)
  • 1 jalapeño pepper (diced)
  • cup herbs (chopped; cilantro/basil/etc.)
  • 3 tablespoons sweet onion (diced)
  • salt and pepper (to taste)


  • Preheat your grill to the highest setting and take your steak out of the fridge for at least 30 minutes before cooking.
  • In a bowl, whisk together the brown sugar, ground coffee, smoked paprika, salt, pepper, and ground mustard. Rub the mixture over all sides of the steak, coating evenly.
  • Place the steak on the grill grates and cook for 5 minutes, flip and cook the other side for 3 to 5 more minutes (cook until the internal temperature is at least 140 degrees). Remove and set aside to rest for about 10 to 15 minutes before slicing and serving.
  • Next, place the corn directly on the grill grates, and cook for about 10 minutes (rotating every other minute). Once removed from the grill, let cool, and slice the kernels off the cob.
  • In a bowl, combine the corn, herbs, onion, peppers, lime juice, and a pinch of salt and pepper.
  • Slice the steak, top with corn salsa, and dig in!

Coffee-Crusted Barbecue Beef Ribs

This recipe will create coffee crusted BBQ ribs… YUM! The smoky flavors of the BBQ and meat mixed with the coffee sound extremely delicious and we hope you enjoy it. This recipe is from (FOOD52) and is the perfect summertime evening meal! Here is a recipe for Coffee Crusted BBQ Beef Ribs:


  • 5 lbs. bone-in beef ribs (approximately 4 racks)
  • cup dark roast coffee beans
  • ¼ cup black peppercorn
  • 4 tablespoons sea salt
  • 4 tablespoons hickory-smoked sea salt
  • 2 tablespoons smoked Spanish paprika
  • olive oil
  • Dijon mustard (optional-for serving)


  • Preheat oven to 500 degrees and coarsely grind the coffee beans in a spice grinder and set aside. Then, grind the black peppercorn and sea salts together until the biggest piece of peppercorn is halved or quartered. Mix the coffee, peppercorns, and sea salt together with smoked paprika.
  • Lay the beef ribs on a baking sheet and rub a thin coating of olive oil, then coat with the spice mix. Use your hands to press the spice mix into the ribs, making sure to be using an even coat (the ribs should have a thick and ‘crusty’ coating). Roast in the oven (at 500 degrees) for about 10 minutes (or until you have a browned sear on the ribs). Remove the baking sheet from the oven and turn the heat down to 300 degrees.
  • Transfer all of the ribs onto doubled-up sheets of heavy-duty aluminum foil. Wrap the ribs in the foil and make sure there are no openings anywhere.
  • Place the entire aluminum foil pouch on top of a baking rack and score a few slits on the bottom of the pouch with a small knife. Set the baking rack on top of a baking sheet (to catch drippings) and let the ribs roast in the oven for about 4 hours.
  • After the ribs have been roasting for 4 hours (at 300 degrees), turn down the heat to 220 degrees and slow roast for another 7 hours. The final product of your meal should encompass a sticky, tender, and dark pink surface (if you can’t insert a fork easily into the ribs after slow roasting, the recipe suggests turning the heat back up to 300 degrees for another 1 to 2 hours).
  • Once the ribs are complete and cooked to perfection, garnish with some sea salt and Dijon mustard, dig in, and enjoy!

Coffee-Crusted Prime Rib

Here is a lovely recipe for Coffee-Crusted Prime Rib that is from (Taste of Home), serves about 12 people, takes 15 minutes to prep, and approximately 2 hours to grill. Follow this recipe for a delicious prime rib meal:


  • 1 beef ribeye (4 to 5 lbs.)
  • 2 cups soaked wood chips (optional, for grilling)
  • 2 tablespoons olive oil
  • 1 tablespoon finely ground coffee
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon coarsely ground pepper
  • 1 teaspoon ground mustard
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper


  • Combine finely ground coffee, chili powder, onion powder, coarsely ground pepper, ground mustard, salt, garlic powder, dried oregano, cayenne pepper in a small bowl.
  • Tie the roast at 1 ½ – 2-inch intervals with kitchen string and rub the seasoning mixture evenly over the roast. Then cover and refrigerate overnight for approximately 8 hours.
  • Remove the roast 1 hour before grilling and brush with the olive oil.
  • To prepare the grill for indirect heat, use a drip pan, adding half of the soaked wood chips (if desired). Place the roast over drip pan and grill (covered) over medium-low indirect heat for 2 to 2 ½ hours (or until meat reaches preference of completeness; medium-low: 135 degrees, medium: 140 degrees, medium-well: 145 degrees). Add the remainder of the wood chips after 1 hour and let prime rib rest 10-15 minutes before slicing. Dig in and enjoy!

Coffee Crusted Tri Tip with Balsamic Stout Reduction

This Tri-Tip recipe includes a coffee crusted exterior with a balsamic stout reduction to pair with the meal. It sounds delicious, leaving you wanting more! Here is a recipe from (Whitney Bond) for a coffee crusted Tri-Tip with balsamic stout reduction:



  • 3-4lbs. Tri-Tip
  • cup ground coffee
  • cup brown sugar
  • ¼ cup olive oil
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon fresh rosemary (chopped)
  • 1 tablespoon fennel seeds

Balsamic Stout Reduction

  • ½ cup stout
  • ½ cup balsamic vinegar
  • 2 tablespoons brown sugar


  • Combine the coffee, brown sugar, salt, pepper, rosemary, and fennel seeds in a small bowl and trim most of the fat from the tri-tip (leaving a thin layer for flavor).
  • Brush the olive oil on all sides of the steaks and rub the coffee-season mixture coating the meat evenly.
  • Place the steaks on the grill for 45 minutes (flipping every 15 minutes) until the internal temperature of the steaks register at 145 degrees (medium-rare).
  • Remove from the grill let rest for about 10 minutes before slicing. During this period, prepare your Balsamic Stout Reduction by simply adding all of the ingredients in a small saucepan and simmer until reduced by almost half.
  • Serve with balsamic stout reduction drizzled over your delicious grilled meat and enjoy!

Espresso Crusted Chateaubriand (Tenderloin Center Cut)

This recipe will develop a tasty tenderloin meal with an espresso crusted exterior. This meal was found from (Fresh Mommy Blog) and will take about 2 hours and 45 minutes to prep and cook. Here is a recipe for an Espresso Crusted Chateaubriand:


  • 1 beef tenderloin (3lbs., tie knots at 1-inch intervals with twine)
  • 4 sprigs of fresh rosemary
  • 4 tablespoons unsalted butter
  • 3 tablespoons brown sugar
  • 3 tablespoons instant espresso powder
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cayenne pepper


  • Remove the tenderloin from the refrigerator 40 minutes to an hour before cooking and season the meat with salt and pepper. Preheat the oven to 225 degrees.
  • Trim the ‘silverskin’ and fat if needed and tie the tenderloin with kitchen twine to create an even thickness throughout the roast for more even cooking.
  • Blot the tenderloin with a paper towel and brush with olive oil; stir together the sugar, espresso powder, cumin, and cayenne pepper and rub the mixture over the tenderloin, coating evenly.
  • Place the tenderloin on a roasting pan on the center rack of the oven and roast for 2 to 2 ½ hours (for a 3lb. tenderloin) or until the internal temperature reaches 120 to 125 degrees.
  • Remove from the oven and let rest for about 10 minutes. While the meat is resting, melt the butter and spoon on top of the roast, while adding rosemary and place the roast directly in roasting pan and place under the broiler for about 30 seconds on each side.
  • Remove from the oven and place on cutting board to rest, serve, and enjoy!

Coffee Crusted Grilled Pork Chops

This recipe is for a coffee crusted pork chop meal and was found from (Leite’s Culinaria) and only takes 25 minutes to cook! This is a quick and easy recipe to follow and create and incapsulates delicious flavors, leaving you wanting more! Here is a recipe for Coffee Crusted Grilled Pork Chops:


  • 6 bone-in pork chops (about ¾ inch)
  • 1 tablespoon ground coffee (finely ground)
  • 1 ½ teaspoon salt
  • 1 ½ teaspoon turbinado sugar
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon granulated onion
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon ground cinnamon


  • Prepare your grill to cook directly over medium heat and in a small bowl, mix together the coffee, salt, sugar, cayenne, granulated onion, granulated garlic, cinnamon.
  • Sprinkle the pork chops on both sides, rub the mixture evenly coating all sides of the pork chops.
  • Place the pork chops on the grill and let them cook (without nudging) until browned for about 4 to 5 minutes and flip the chops and repeat on the other side until the internal temperature reads 150 degrees.
  • Transfer the pork chops to a platter and let rest for about 5 minutes before slicing and serving! Enjoy.

Coffee-Rubbed Rib-Eye and Salad with Coffee-Balsamic Vinaigrette

This meal sounds like a perfect combo between a smoky, bold coffee rib-eye main dish with a light and fresh coffee-balsamic vinaigrette salad to pair nicely with the meat you are serving. This recipe is from (Cuisine at Home), serves 4, and only takes 25 minutes to create! Here is a Coffee-Rubbed Rib-Eye and Salad with Coffee-Balsamic Vinaigrette recipe:



  • 2 teaspoons brown mustard seeds
  • 2 teaspoons black peppercorns
  • 2 teaspoons coriander seeds


  • 2 tablespoons ground dark roast coffee
  • 2 tablespoons salt
  • 1 tablespoon brown sugar
  • 1 teaspoon onion powder


  • 2 tablespoons olive oil
  • 1 rib-eye steak (about 1lb/1-in thick; trimmed and rubbed with 1 teaspoon oil)

For the salad (off heat, whisk)

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon shallots (minced)
  • 1 ½ teaspoon Dijon mustard
  • ½ teaspoon honey


  • 8oz mixed salad greens


  • Preheat the oven to 400 degrees and coarsely grind mustard seeds, peppercorns, and coriander seeds in a spice grinder. Then, add coffee, salt, sugar, and onion powder; grind until very fine.
  • Heat the 2 tablespoons of olive oil in an ovenproof sauté pan over high. Coat the steak with 2 tablespoons spice rub (pressing to adhere), and sear until deep golden brown for 2-3 minutes. Flip steak and transfer to the oven to cook for 7 minutes (medium-rare), or your preference of completeness. Transfer the steak to a cutting board and tent with foil. Reserve pan with drippings.
  • For the salad (off heat): whisk shallots into drippings in a pan until translucent (about 1 minute). Deglaze pan with vinegar and Dijon (scraping up any brown bits and whisk in honey).
  • Toss the greens with vinaigrette, sliced steak, and serve steak with the salad. Enjoy!!

Coffee-Chipotle Pulled Pork Sliders

This recipe makes a mouthwatering coffee-chipotle pulled pork slider… How delicious?? This recipe was found from (The Gouda Life) and is the perfect summer evening dish that will satisfy cravings. Here is a recipe for coffee-chipotle pulled pork sliders:


Pulled Pork

  • 1 4lb. bone-in pork shoulder
  • 1 ½ cup favorite barbeque sauce
  • Chipotle-coffee rub
  • Cilantro-jalapeno slaw
  • Sesame buns (toasted)

Chipotle-Coffee Spice Rub

  • ½ cup brown sugar
  • ¼ cup black pepper
  • ¼ cup finely ground dark coffee
  • ¼ cup paprika
  • 2 tablespoons salt
  • 1 tablespoon chipotle powder
  • 2 teaspoons granulated garlic
  • 2 teaspoons cinnamon
  • 2 teaspoons cumin
  • 2 teaspoons allspice

Cilantro-Jalapeno Slaw

  • 4 cups red or green cabbage (shredded)
  • mayonnaise
  • 4 tablespoons cilantro
  • 4 tablespoons lime juice
  • 2 tablespoons green onions (thinly sliced)
  • 1 tablespoon rice wine vinegar (can use apple cider vinegar)
  • 2 jalapenos (halved lengthwise, seeded and sliced julienned)
  • 1 garlic clove (pressed or minced)


  • Preheat the oven to 250 degrees and mix all of the dry rub ingredients together in a small bowl until no lumps remain. Coat the pork evenly with the mixture and drizzle a large roasting pan with 1 tablespoon of vegetable oil and place the roast in the oven, uncovered for 7-8 hours.
  • Remove from the oven and let sit at room temperature for about 30 minutes, while using a fork to shred the pork. Toss the pulled pork in with about 1 cup of barbecue sauce for extra flavor.
  • For the coleslaw: mix cabbage, cilantro, julienned jalapenos. Whisk the mayo, lime, vinegar, green onion, and garlic until smooth. Toss with the slaw and let it chill in the fridge for 30 minutes (at least) before serving.
  • Plate all components of the meal together and enjoy this easy and delicious meal!

Coffee Crusted Roast Chicken

This recipe will deliver a delicious take on roast chicken from (Around the Table RI). Easy, simple, and delicious this coffee crusted roast chicken meal is light and scrumptious. Here is a recipe for Coffee Crusted Roast Chicken:


  • 1 (3-4lbs.) whole chicken
  • 3 tablespoons finely ground coffee beans
  • 3 tablespoons butter (softened)
  • 1 tablespoon brown sugar
  • 1 tablespoon garlic (finely chopped)
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon salt


  • Preheat oven to 375 degrees and in a small bowl, stir together coffee, butter, sugar, garlic, pepper, and salt. Arrange chicken (breast side up) in a shallow pan, and spread the dry rub evenly coating completely.
  • Roast chicken (basting every 20 minutes with pan juices), until the skin becomes a deep golden brown and crisp and the meat is cooked thoroughly for about 1 hour. Set aside and let the meat rest for 10 minutes and transfer to a cutting board, carve, and serve!

Crispy Baked Chicken Wings Tandoori Style

Nothing screams summer evening grill out better than a beer and wings combo meal! Here is a delicious recipe for Chile Coffee Sticky Wings from (Macheesemo) that serves about 4-6 and takes about an hour and 15 minutes to make:



  • 3 lbs. chicken wings (about 3 dozen)

Dry Rub

  • 2 tablespoons packed brown sugar
  • 1 tablespoon chile powder
  • 1 tablespoon finely ground coffee
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh ground pepper
  • ½ teaspoon thyme (dried)

Sticky Sauce

  • ½ cup rice vinegar
  • ¼ cup sugar
  • ¼ cup cilantro (chopped for garnish-optional)
  • 3 tablespoons canola/vegetable/olive oil
  • 2 tablespoons fresh ginger (peeled and finely chopped)
  • 1-3 tablespoons sriracha
  • 1 large shallot (finely chopped)


  • Preheat the oven to 400 degrees and grind regular coffee beans for the dry rub and stir together.
  • Trim down chicken wings (using a sharp knife- find the joint between the wingtip and the middle section of the wing and slice through it) – (if you can slice the joint correctly you won’t have to apply much pressure. You can toss the wing tips or save them for chicken stock).
  • Do a similar cut in the joint between the drumstick and the middle section (Again, it should slice pretty easily if you can go through the joint).
  • Once all wings are cut, dunk the wings in the rub and press it on all sides of the wings evenly.
  • Bake wings at 400 degrees for about 40 minutes (at 20 minutes, flip the wings).
  • Whisk together all of the sticky sauce ingredients in a medium bowl while the chicken wings cook.
  • In a large sauté pan on high heat, whisk sticky sauce and combine together until the sauce starts to bubble and thickens.
  • Then throw your baked wings into the pan of the sauce! Once the wings are all sticky, serve them immediately with some chopped cilantro on top as a garnish! Enjoy!

Here are some delicious recipes for coffee crusted meat recipes! We hope you enjoy it! Give us a shout at [email protected] for more recipe ideas or questions that you may have. Also, check our Duluth Pack’s ‘Minnesota Homecooking’ Pinterest Board for more recipe meal inspiration.

Happy cooking, friends!

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