This past weekend was the Mrs's birthday and she requested steak for her celebration dinner. While steak can be a tasty treat all on its own, I was in the mood for something a little different. I hit the web in search of a delicious variation on how to prepare a prime choice of beef. I struck gold! I found a recipe by Guy Fieri named Java Crusted New York Steak with Stout Glaze. Coffee on a steak? Sounds strange but I was sold when I saw the stout glaze. I ran it by the Mrs and got the go ahead to continue with the mission.
Here's the recipe as listed on foodnetwork.com
Ingredients
- 1/2 cup medium grind Italian Roast coffee
- 1/2 cup black peppercorns, freshly cracked
- 1/4 cup packed dark brown sugar, plus 2 tablespoons
- 1/4 cup kosher salt
- 1/4 cup granulated garlic
- 11/2 tablespoons cayenne pepper
- 11/2 tablespoons paprika
- 4 (1 1/2 to 2-inch) thick New York strip steaks
- 2 tablespoons olive oil
- 16 ounces stout
- 2 tablespoons unsalted butter, room temperature
Directions
Preheat oven to 425 degrees F.
Combine coffee, peppercorns, 1/4 cup brown sugar, salt, garlic, cayenne pepper and paprika in a small bowl. Press firmly onto steaks. Let steaks rest, covered, for 30 minutes at room temperature.
To cook, heat oil in a large saute pan until almost smoking. Add steaks and sear 2 to 3 minutes on each side. Do not overcrowd the pan. Use 2pans if needed. Remove steaks to a baking dish and finish cooking in the oven until desired doneness. Remove to a cutting board or platter and let rest 10 minutes before slicing.
Meanwhile, bring stout to a simmer in a small saucepan and reduce by about 1/3. Remove from the heat and whisk in the butter and 2 tablespoons brown sugar. After steaks have rested, pour any juices from the cutting board into the sauce, and serve with steaks.
I know what your thinking, because I thought the same thing. Steak without the grill? I had my doubts as well but was comforted by the thought of a stout glaze. Onward soldier.
What stout to choose? There was no question I would turn to the Sam Adams Cream Stout.
The recipe called for a medium grind French roast coffee for the rub. I know NOTHING about coffee. I don't drink coffee so I was lost on what to choose. At first I had some Foldgers in the old shopping cart but realized it was enough to make 90 cups of coffee. The thought crossed my mind that perhaps I should get a smaller amount. I ventured back to the coffee aisle and was greeted by a The Roasterie representative who was very helpful in choosing the Euro Bistro Blend. The Roasterie is a local KC company of which I was happy to support. According to remarks on the recipe I cut the ingredients for the rub in half. I still had some rub left over even after cutting it in half.
The Mrs proclaimed that this was the best steak she had ever tasted. She was not a huge fan of the stout glaze but the rub was a hit. I was in agreement and will definitely use this recipe again. I liked the stout glaze but it seemed to be a bit too sweet. I will cut the brown sugar in half the next time I use this recipe. Looking for a different way to cook your next steak? Why not spice it up with some locally roasted coffee and some craft brew? I put the FatCat seal of approval on this recipe.
Cheers!
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