(Crusty outside. Juicy inside. Bold flavor in every imperfect chunk.)
These aren’t polished steak medallions. They’re bite-sized pieces of perfectly seared beef, rubbed with coffee and chili, cooked fast in a hot pan, and served with all their juices. Every edge is a flavor bomb. Every piece is just a little different — like it should be.
⸻
📝 Ingredients (serves 2–3): • 400–500g beef sirloin or ribeye, cut into chunks • Salt & black pepper • 1 tbsp olive oil • 1 tbsp butter
For the rub: • 1 tbsp finely ground coffee (unsweetened) • ½ tsp chili flakes or powder • ½ tsp smoked paprika • ¼ tsp garlic powder • Pinch of brown sugar (optional, for balance)
⸻
🔥 Instructions: 1. Prep the beef: Cut steak into uneven chunks, about 1.5 inches. Pat dry. Mix rub ingredients and coat the beef generously. Let sit for 10 minutes. 2. Sear: Heat olive oil in a heavy skillet until very hot. Sear beef chunks on all sides — don’t overcrowd the pan. Add butter in the last minute and spoon over. Cook to desired doneness (medium-rare recommended). 3. Rest & serve: Let the beef rest for 3 minutes, then serve as-is — no sides, no garnish. Let the juices run and the crust show.
⸻
🔥 Love bold, rustic steak dishes like this? Comment STEAK to get our Next-Level Steak & Grilled Meats eBook — just $3.90 USD Or comment 100 to unlock the full 100-eBook bundle — with over 80,000 real homemade recipes — for only $5 USD
