Coffee-Rubbed Steaks

[Vera Bradley]

Friends of mine are raving about the coffee-rubbed steaks they enjoyed at a restaurant recently.

Have any of you tried doing that? If so, please share your favorite recipe for the coffee rub mixture as well as directions for cooking.

Thank you!

[Fincher]

you mean just the technique?

I've done them before, I just used fresh ground coffee, then I seasoned the steak with salt and pepper, then rubbed the steak with the ground coffee, trying to get a fairly thick covering.

Then I use a hot pan and pan sear the steak.

Thats all there is! do you need help with sauce too?

[deltadoc]

I tried some coffee rubs that I got from Venison America out of Hudson Wisconsin. They were amazingly good! Especially on some of their Cert. Black Angus NY Strips and Tenderloins that I also tried!

www.venisonamerica.com

doc

[Vera Bradley]

Thank you both!

Looks great, Delta Doc. This may be what was used. I'll probably order some of the rub soon.

Fincher, yes, please. My friends never mentioned a sauce, but I'd like to know how you prepare yours.

[DaveCooks]

Hey Vera-

I know exacty what you're talking about! It's awesome! I'm including the recipe here, it's a page from the manuscript of my forthcoming cookbook titled, Boy Eats World! Eclectic & Easy Recipes Inspired by Home & Afar (Lake Isle Press).

For more info and recipes check out my site at: http://www.chefdavidlawrence.com

JOHN’S COFFEE STEAK

I first heard the idea of coating a big juicy piece of steak with coffee grounds from my friend John. It seemed strange, to say the least. And I wasn’t at all sold on the idea. Then I read an article in the newspaper food section that said there was a restaurant in Seattle that featured something similar on their menu and it was all the rage. Curious, I decided to experiment and give it a try. The coffee rub forms a beautiful, almost black crust on the outside and as you cut into the steak it gives way to the tender pink meat inside. One bite and I was hooked! It took a few attempts to get just the right balance of coffee along with the sweet, salty and spicy. My first incarnations were entirely too peppery, leaving my lips numb for hours! I think I finally got it right here and take my word, however odd it may sound, it’s a killer combination. Thanks, John!

Serves 4

FOR THE COFFEE RUB
1/2 cup coarse ground coffee
1/4 cup Kosher salt
1/4 cup coarse ground black pepper
1/4 cup dark brown sugar

FOR THE STEAKS
2 tablespoons canola oil
4 (8 ounce) New York or Rib Eye steaks

Preheat the oven to 400 degrees.

To make the dry rub, place the coffee, salt, pepper and brown sugar in a small bowl and toss gently with a fork to combine. Any leftover rub can be stored in the freezer for another time. Heat the canola oil in a large heavy oven-proof skillet (preferably cast-iron) over high heat until almost to the smoking point. Pat steaks dry with paper towels and generously and evenly coat all sides with the coffee rub. Sear well to form a good crust, about 2 to 3 minutes per side. Don’t panic if the steaks look a little charred, that’s what you’re going for and will insure lots of flavor. Transfer the skillet to the hot oven and cook for 7 to 9 minutes for medium rare, or until desired doneness. Let the meat rest for 5 to 10 minutes before devouring greedily.