5 min serves 8-10

Coffee and Garlic Steak Rub with Hot Honey Butter

Mashup (literally) 2 Pre favorites, our homemade hot honey and our coffee garlic dry rub to make this flavor-packed compound butter. Slice chilled butter and serve atop your favorite sizzling Pre steak. This easy-to-make dry rub comes together in minutes and adds a power punch of flavor to any Pre steak. Let the flavors develop in the fridge for 12–24 hours before you use it. Freshly ground coffee beans work best. If you don’t have a coffee grinder, most grocery stores have one in the coffee section.
Gluten-Free Keto Paleo



  • 1 t finely grated orange zest
  • 4 T ground coffee (processed in coffee grinder or store bought)
  • 2 T ancho pepper powder
  • 2 T brown sugar
  • 1 T paprika
  • 1 t dry mustard
  • 1 t crushed red pepper
  • 1 T kosher salt
  • 1 T dried minced garlic
  • 1 T dried minced onion
  • Hot Honey (for Compound Butter)
  • Coffee Grinder (optional)
  1. Place softened butter on cutting board and mash with a fork. Sprinkle 1/2 T each, dry rub and hot honey over the surface of the butter. Using the fork, fold the butter over and mash again.
  2. Sprinkle remaining 1/2 T each rub and hot honey.
  3. Chill in freezer for 5 minutes.
  4. Place a square of plastic wrap or parchment paper on a clean work surface. When butter has chilled but not frozen (you need it to be pliable) form in to a log about 4”x1 1/2”.
  5. Place log on bottom 1/4th of wrapper and roll around butter, twisting the ends like a candy wrapper.
  6. Place in refrigerator for 2 hours to allow flavors to combine. Remove from refrigerator and wrap in an additional layer of plastic wrap and place in a ziplock freezer bag. Store in freezer until ready to use.
  7. Grill or pan sear steak in a cast iron pan to desired doneness.
  8. Slice 2 1/2T slices of compound butter per steak, rest steak for 5 minutes and place butter slices on top.
  9. Compound butter will keep frozen for 8 weeks.


    Coffee and Garlic Steak Rub with Hot Honey Butter

    Amount per 14

    • 12kcal

    • .48g

    • .25g

    • 2.38g


    Recipe developed by   Jennifer Borchardt