For my son's recent college graduation, we took our family plus grandparents to a new-to-me restaurant called Stoney River. They had the most wonderful steak that several of us ordered. It was Coffee-cured filet mignon. It was cured in a blend of coffee, brown sugar and molasses.
The other day, I took advantage of a BOGO sale at Sprouts on boneless New York strip steaks. They were about 2 inches thick! So I decided to do something similar to Stoney River. I didn't have molasses and decided not to use the brown sugar without it. But I did want to try a dry rub using salt, pepper and coffee grounds.
Preheat the oven to 400 degrees.
I had allowed the steaks to get to room temperature and then dried them with paper towels.
I decided to grab one of my K-cups and cut it open. :)
I used a recipe from Ina Garten to help me decide how to cook the steak. It's her Steakhouse Steak recipe (click here).
I lightly coated the steaks with olive oil. Then I generously seasoned with Kosher salt, freshly-ground pepper, and the coffee grounds. (Be sure to do on both sides as well as the edges!) I rubbed it into the meat really well. I have to say they looked heavy on the coffee, so I was a bit nervous. But don't worry if they look heavily coated. They'll turn out fine!
Heat an iron skillet to medium high. Once really hot, add the steaks. Let sit for about 2 minutes and then flip. Cook the second side about 2 minutes, then tip it up to sear the edges, a couple of minutes on each edge all the way around. Be prepared for some smoking! Thankfully, I didn't set off the smoke alarm like I usually do when I sear salmon. LOL
Once browned all the way around, set them back on one side, top with a pat of butter, and then put in the oven to finish them.
Since ours were so thick, I cooked them for about 12 minutes for medium rare. Then took out the one for my husband and son. Then left mine for an additional 5 minutes (I think). Mine ended up medium well, which is what I usually like.
Cover with foil after you take them out and let them rest for a few minutes (maybe 5-10) before serving.
This may look a little burned in the photo, but it wasn't. It had great caramelization, and the coffee beans added a lot of great flavor. We loved them!
Now, apologies to our vegetarian readers! You can quit hiding your eyes now. I hope to share something more appealing to you next time. :)
www.missytippens.com
These look amazing!
ReplyDeleteI have our butcher cut our steaks 1" thick since my husband likes his well done, but the cooking method would work just as well. I'll have to dig a couple NY strips out of the freezer and try this!
However, I'm going to use a different seasoning blend, since I missed out on the coffee-loving gene and got the coffee-hating one instead. :) Maybe some chipotle pepper and Mexican oregano...
LOL on the genetics, Jan! :) This might not taste as much like coffee if you blended it with molasses and brown sugar. The steaks at the restaurant didn't scream coffee. :)
DeleteCoffee-crusted tofu just doesn't have the same ring to it, does it? Bwahahaha! Glad you had a great celebratory dinner.
ReplyDeleteHahaha, Kav! I somehow don't see that tasting very good. :)
DeleteWow! I never would have thought of that! Was it the same as when you had it in the restaurant?
ReplyDeleteMary Virginia, it was similar. But it was missing that touch of sweetness like the restaurant. Plus, I think theirs was cured for a while at the restaurant. Mine was only a rub I put on right before cooking. I didn't have time to let it sit with the rub on it.
DeleteI'm sorry, Missy, but why would you ruin a perfectly wonderful filet mignon with coffee? That is just plain wrong. I want to taste the beef, not bitter, nasty coffee grounds. If I were at that restaurant, I'm afraid I'd have to give that chef a piece of my Texas-beef-lovin' mind.
ReplyDeleteWow! That was bad. Sorry, Missy. I still love you, but I tend to be a purist when it comes to steak. ;)
LOL, Mindy!! You MUST try this once. I can just about guarantee it won't offend your Texas sensibilities too badly. :)
DeleteBut I have a total distaste for anything with coffee flavor. You know how chocolate cake recipes will sometimes include coffee? I can tell with just one taste. Then usually push the plate aside.
DeleteWell, that's a different story. I guess I won't make you eat this next time I see you. :)
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