Coffee And Pepper Crusted New York Steaks Recipes

COFFEE AND PEPPER CRUSTED NEW YORK STEAKS

Steps:

• Coarsely grind the coffee beans and peppercorns in a food processor or coffee grinder.
• Press the mixture evenly on both sides of the steaks.
• Brush the grill grate with vegetable oil.
• Place the steaks on the grill directly over high heat; grill for about 8-10 minutes, turning once (or cook until desired doneness).
• Remove steaks from the grill; season both sides with salt.
• Let the steaks rest 2-3 minutes before serving; serve warm.

GRILLED NEW YORK STRIP STEAKS

Steps:

• In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat.
• When ready to cook, heat enough charcoal to cover half of the grill (I fill a charcoal chimney 3/4 full). Pour a layer of hot coals on one side of the grill, leaving the other side empty.
• Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side. Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers between 115 and 120 degrees for medium rare and 120 and 125 degrees for medium. Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Remove the foil after 15 minutes or the steaks will continue to cook. Slice the steaks, sprinkle with salt, and serve hot or warm.

NEW YORK STRIP STEAK WITH SPICY COFFEE RUB

Steps:

• Apply the olive oil to the entire steak and then sprinkle the rub onto the meat. Allow the flavors to develop for 2 hours.
• Heat coals on a grill. When the coals are hot, move them to one side of the grill. Sear the steak for 2 minutes on each side over the coals. Move the steak to the cool part of the grill and cook with the lid on for 20 minutes.
• Rest the steak for 10 minutes before slicing.

JAVA CRUSTED NEW YORK STEAK WITH STOUT GLAZE

Steps:

• 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.

COFFEE-RUBBED STEAK WITH PEPPERS AND ONIONS

Steps:

• Combine 2 tablespoons brown sugar, the instant coffee, cocoa powder, mustard powder, chile powder, cinnamon and 1 teaspoon salt in a bowl; rub the mixture between your fingers until fine. Season the steak with salt, then generously rub with the coffee-spice mixture.
• Heat the vegetable oil in a large cast-iron skillet over medium heat. Working in batches if necessary, sear the steak, 3 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest; reserve the juices in the skillet.
• Add the remaining 1 teaspoon brown sugar and the onion to the skillet. Sprinkle with 1/4 teaspoon salt, and pepper to taste; cook over medium-high heat, stirring frequently, until the onion is soft and golden, about 5 minutes. Add the bell pepper and 1/4 cup water; cook, stirring, until crisp-tender, about 5 minutes. Stir in the lime juice. Season with salt and pepper.
• Slice the steak against the grain. Divide the steak, bell pepper, onion and the juices from the skillet among plates. Serve with lime wedges and cornbread.