Ingredients

For the Rub:

  • 2 tablespoons finely ground espresso or dark roast coffee
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper (optional, for heat)
  • 2 tablespoons olive oil (for binding)

For the Sirloin:

  • 2 pounds sirloin steak (1.5–2 inches thick)
  • Wood chips for smoking (hickory or oak recommended)

Equipment

  • Smoker or grill with smoking capability
  • Meat thermometer
  • Cast-iron skillet or heavy-bottomed pan (for reverse sear)
  • Tongs
  • Aluminum foil

Instructions

  1. Prepare the Rub:
    • In a small bowl, combine espresso, smoked paprika, brown sugar, salt, black pepper, garlic powder, onion powder, and cayenne (if using).
    • Mix thoroughly to ensure even distribution.
  2. Season the Steak:
    • Pat the sirloin steak dry with paper towels to remove excess moisture.
    • Rub olive oil over all sides of the steak to help the rub adhere.
    • Generously apply the coffee rub to all surfaces, pressing it into the meat. Let the steak sit at room temperature for 30 minutes to absorb flavors.
  3. Set Up the Smoker:
    • Preheat your smoker to 225°F (107°C).
    • Soak wood chips in water for 15–20 minutes, then drain and add to the smoker box or directly to the coals, depending on your smoker type.
    • Ensure the smoker maintains a steady temperature with light, consistent smoke.
  4. Smoke the Steak:
    • Place the steak on the smoker grate, away from direct heat.
    • Smoke for 1.5–2 hours, or until the internal temperature reaches 120°F (49°C) for medium-rare (adjust for desired doneness: 115°F for rare, 130°F for medium).
    • Check wood chips periodically and replenish if smoke diminishes.
  5. Reverse Sear:
    • Preheat a cast-iron skillet or heavy pan over high heat until very hot (or use a grill grate over direct high heat).
    • Remove the steak from the smoker and sear for 1–2 minutes per side to develop a deep, crispy crust. The internal temperature should rise to 130–135°F (54–57°C) for medium-rare.
    • Avoid overcooking; monitor with a meat thermometer.
  6. Rest and Serve:
    • Transfer the steak to a cutting board and loosely tent with aluminum foil.
    • Let it rest for 5–10 minutes to allow juices to redistribute.
    • Slice against the grain into ½-inch thick slices and serve immediately.

Serving Suggestions

  • Pair with roasted vegetables, garlic mashed potatoes, or a fresh arugula salad.
  • Drizzle with chimichurri or a balsamic reduction for added flavor.

Notes

  • Doneness Guide: Rare (120–125°F), Medium-Rare (130–135°F), Medium (140–145°F). Adjust smoking time accordingly.
  • Wood Choice: Hickory provides bold smokiness; oak is milder and complements the coffee rub.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently to avoid overcooking.