TRIED AND TRUE: KONA COFFEE SPICE RUB
This Kona Coffee Spice Rub is sweet, smoky and spicy and packed with coffee flavor. This will be your favorite spice rub for steaks, chicken and burgers!
Provided by Aly M. Cleary
Yield 1
Number Of Ingredients 8
Steps:
- Using a coffee grinder that you mostly use for spices, grind the kona coffee beans into a slightly still coarse grind - not super fine.
- Add the brown sugar, Hawaiian salt, sea salt, smoked paprika, ground black pepper, garlic powder and cayenne pepper.
- Pulse a few times to combine.
- Store in an airtight container.
- Enjoy!
Nutrition Facts : Servingsize 1 serving, Calories 268 kcal, Fat 1 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 6384 mg, Carbohydrate 70 g, Sugar 64 g, Protein 1 mg
KONA COFFEE RUB
Forget plain steaks, chicken or ribs at your summer barbecue! Instead, enjoy Big Island flavor by coating meats with this easy coffee rub from the Four Seasons Resort in Hualalai.
Provided by JackieOhNo
Categories Polynesian
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- In food processor, combine all ingredients; process until coarsely ground. Store in airtight container.
- To season steak: Coat both sides of 2-1/2-3-lb. boneless sirloin steak (about 1-inch thick) with 1/2 cup coffee mixture. Let stand at room temperature 30 minutes before grilling or pan-frying to desired doneness.
KONA CRUSTED SIRLOIN STEAK
This is the signature recipe for a restaurant here that is located inside of our city's only 5-star hotel. It was published on the websites for several local news stations and is almost literally the talk of the town! If you're hoping for a strong coffee taste, this isn't it...but it is an absolutely scrumptious way to grill that will definitely impress your guests.
Provided by SweetAsPie
Categories Steak
Time 1h
Yield 1 serving(s)
Number Of Ingredients 15
Steps:
- Coffee Rub:.
- Combine all ingredients and mix thoroughly.
- Shallot Butter:.
- Allow the whole butter to soften at room temperature.
- Warm a sauté pan over high heat. Add the clarified butter, heat to the smoke point and add the shallots.
- Caramelize the shallots for two minutes and season with 1 teaspoon kosher salt.
- Continue to caramelize the shallots and deglaze with 1 tablespoon of white wine. Bring to a boil and remove from the heat.
- Combine shallot mixture and softened butter in a stainless steel mixing bowl and whip to incorporate.
- Sirloin:.
- Roll the sirloin in the coffee rub pressing upon rub to create a "crust".
- Barbecue the sirloin to the desired temperature being careful not to burn the crust.
- Place the sirloin on a large plate and top with 2 tablespoons of shallot butter.
- Sprinkle chopped parsley and serve immediately.
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