Coffee Cayenne Rubbed Sirloin Steak Food

COFFEE RUBBED RIB-EYE

Coffee Rubbed Rib-Eye image

Provided by Bobby Flay

Time 31m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup ancho chili powder
1/4 cup finely ground espresso
2 tablespoons Spanish paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger
2 teaspoons chili de arbol powder
2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each
Canola or olive oil
Salt and coarsely ground black pepper

Steps:

Combine all spices in a bowl.
Preheat oven to 425 degrees F.
Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

COFFEE-RUBBED STEAK

Coffee-Rubbed Steak image

Stashing this for summer use. From The Miami Herald - ''I love to grill beef tenderloin or rib-eye steaks rubbed with a Creole coffee rub,'' says Judith Fertig, co-author, with Karen Adler, of The BBQ Queens' Big Book of Barbecue (Harvard Common Press, 2005). ''The coffee gives you a hint of deep, dark umami [savoriness] that is absolutely delicious. It is great on less expensive cuts, too. On a flank steak, you could marinate it first in bottled Italian dressing, then pat it dry and rub it on.'' Spanish paprika, which has a smoky flavor, is sold at specialty shops, some supermarkets and online at penzeys.com.

Provided by Busters friend

Categories Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons espresso (finely ground)
1 tablespoon spanish paprika
1 tablespoon dark brown sugar
1 teaspoon dry mustard
2 teaspoons kosher salt (or sea salt)
1 teaspoon black pepper, freshly ground
1 teaspoon white pepper, freshly ground
1 1/2 teaspoons oregano
2 teaspoons cayenne
olive oil
4 rib eye steaks (or tenderloin or strip, 6- to 8-ounce)

Steps:

Prepare hot fire in grill.
In small bowl, combine coffee, paprika, sugar, mustard, salt, peppers, oregano and cayenne. Brush steaks with olive oil and season both sides with rub. Grill steaks, covered, for 3 minutes on each side for medium-rare. Cooking times vary depending on heat of fire and thickness of steaks. Makes 4 servings.

Nutrition Facts : Calories 28.4, Fat 0.7, SaturatedFat 0.1, Sodium 875.6, Carbohydrate 6, Fiber 1.4, Sugar 3.7, Protein 0.7

COWBOY STEAK WITH COFFEE AND CHILI RUB

Cowboy Steak with Coffee and Chili Rub image

Provided by Ellie Krieger

Categories main-dish

Time 24m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons ancho chili powder, or other chili powder
1 1/2 teaspoons fine ground espresso coffee
1/2 teaspoon brown sugar
1/4 teaspoon dry mustard
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 pound shoulder center steak (Ranch Steak), or top sirloin, about 1 1/4-inch thick

Steps:

Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat. In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. Cook steak for 14 minutes, turning once, for medium to medium-rare. Allow steak to sit for 5 minutes before slicing.

Nutrition Facts : Calories 207 calorie, Fat 10 grams, SaturatedFat 3.8 grams, Sodium 231 milligrams, Carbohydrate 1 grams, Fiber 1 grams, Protein 25 grams

COFFEE-CRUSTED SIRLOIN WITH JALAPEñO RED-EYE GRAVY

Coffee-Crusted Sirloin with Jalapeño Red-Eye Gravy image

Provided by Terry Conlan

Categories Coffee Garlic Sauté Steak Jalapeño

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup ground coffee beans
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
4 (4-ounce) all-natural sirloin steaks, trimmed
1 teaspoon canola oil
1 cup brewed coffee
1 cup beef stock
1/4 cup jalapeño jelly
1 tablespoon brown sugar
1 tablespoon lemon juice
2 teaspoons cornstarch, dissolved in a little additional coffee

Steps:

Combine 1/2 cup ground coffee, garlic powder, pepper and salt in a flat-bottom soup bowl or pie plate. Dredge the steaks in the mixture, coating both sides. Heat the canola oil in a cast-iron skillet with an ovenproof handle over high heat. Spray the steaks with nonstick cooking spray. Sear the steaks in the skillet, turning to sear both sides. Transfer the skillet to a 450°F oven to finish cooking the steaks to the desired doneness. Remove the skillet from the oven; transfer the steaks to a plate and keep warm. Combine 1 cup brewed coffee and the stock in the hot skillet, stirring with a wooden spoon to incorporate all the brown bits. Cook over medium-high heat until the liquid is reduced to 1 cup. Add the jelly, brown sugar, lemon juice, cornstarch mixture and any accumulated juices from the steaks; mix well. Serve the gravy over the steaks.

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