Coffee And Pepper Crusted New York Steaks Food

COCOA-RUBBED NEW YORK STRIP STEAK FOR TWO

Steps:

• Preheat the oven to 400 degrees F.
• Toss the beets in a bowl with the olive oil, vinegar and thyme; season with salt and pepper. Lay the beets cut-side down on a baking sheet. Roast until the beets are slightly tender and a little crispy on the edges, 35 to 40 minutes.
• Meanwhile, combine the cocoa powder, chile powder and paprika in a small bowl. Season the steak with salt and pepper, then rub with the cocoa mixture.
• Heat a heavy-bottomed ovenproof saute pan or cast-iron skillet over medium-high heat. Add the canola oil and heat until it begins to smoke. Add the steak and sear on one side until heavily caramelized, 6 to 7 minutes. Flip the steak, transfer the pan to the oven and roast until the internal temperature reaches 125 degrees F for medium rare, about 10 minutes. Allow the steak to rest for 15 minutes before slicing. Serve with the roasted beets.

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.

COFFEE-RUBBED STEAK

Steps:

• Mix ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, chile de árbol powder, ginger, and 1 Tbsp. salt in a small bowl.
• Season steaks with salt, then coat with 5 tsp. spice rub per steak (save any extra rub for your next steak). Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3-6 hours.
• Let steaks sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.
• Preheat oven to 400°F. Heat oil in a large skillet over medium-high. Cook steaks 2 minutes or so on each side to create a nice crust. Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice 1/2-inch thick.

STEAK COFFEE RUB

Steps:

• Whisk espresso powder, onion powder, paprika, brown sugar, black pepper, salt, and chili powder together in a bowl.

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.

PEPPERED NEW YORK STRIP STEAK

Steps:

• Place pepper corns in mortar and pestle, coarsely crush until most of the corns are broken (you can use a coffee grinder or food processor for this step).
• Cover one side of steaks with crushed pepper and press in firmly, sprinkle with lime pepper seasoning and salt.
• Turn steaks over and repeat the same process .
• Place in refrigerator for 3 hours, uncovered.
• Heat grill, brush grate with vegetable or olive oil and place steaks over hottest part of fire for 3 minutes, turn the steaks over for another 3 minutes.
• Move the steaks to a cooler part of grill and continue to cook until done to your liking.
• Serve with steak sauce and lots of beer.
• This is not as hot (spicy) as it sounds. The peppers season the steaks just right.