Coffee Chili Rub

We purchased an air fryer and have been air frying everything. Chicken wings, fish, sausages, whatever we have in our freezer. Hubby did a bit of Google work and found an air fried steak recipe from Gordon Ramsey. It had a coffee chili rub on it that sounded devine. 

This morning we stumbled out of the bed and then with a cup of coffee in hand, proceeded to watch some cooking shows until I was awake enough to make some breakfast. The Pioneer Woman was making steak, eggs, and grits. I knew right then what I wanted to make. Steak with coffee chili rub and eggs, served with some low carb toast! We had one steak left in the freezer, so perfect for breakfast.

I didn’t have the peppers in the recipe so made some substitutions. For the ancho chilies I used a combination of guajillo (smokey Mexican) and reshampatti (Indian) peppers. The rub is a lot stronger in taste than my usual rub, so I think it requires a hearty piece of meat. A thick steak, nice slab of brisket, that sort of thing. 

The original coffee chili rub recipe called for sugar. As we eat low carb I didn’t add any, even a substitute. I think I will pick up some of the brown sugar Splenda and use a discrete amount. I don’t like adding sugars to my rubs and find that most of the time it’s unnecessary, but I think this needs a wee bit just balance out the bitterness of the heat and the spiciness of the chilies.

Coffee Chili Rub

Coffee Chili Rub


  • 1/8 cup of chili powder 2 Guajillo + 3 Reshampatti chilies ground
  • 1/8 cup espresso powder
  • 1 tablespoon paprika
  • 1 tablespoon Splenda brown sugar
  • 1/2 tablespoon dry mustard
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon ground coriander
  • 1/2 tablespoon dried oregano
  • 1 teaspoon ginger
  • 1 teaspoon Aleppo pepper or hot paprika or cayenne


  • Combine all ingredients and store until use.


Adapted from Gordon Ramsay
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