If you thought your filet mignon only paired well with a robust cabernet sauvignon, think again. Most wine sommeliers agree that the right coffee rub for steak has a comparable effect on meat as would wine. Coffee grounds can be used as rub for almost any cut of meat. The acidity levels of coffee replicate tannins in wine, which allow amplification of flavour. But it doesn’t stop there. Coffee rub on steak can also act as a tenderiser, making meat softer and enhancing the moisture of the meat by creating a sealed crust of flavour.
