Kona Crusted Sirloin With Shallot Butter Food

KONA CRUSTED SIRLOIN STEAK

Kona Crusted Sirloin Steak image

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

Ingredients

14 ounces sirloin steaks
1/3 cup sugar
1 cup kona ground decaffeinated coffee
1/2 cup parmesan cheese
1/4 cup mustard powder
1/4 cup granulated garlic
1 tablespoon black pepper
2 tablespoons lowry season salt
8 ounces salted butter
8 ounces shallots, sliced 1/8 inch thick
1 ounce clarified butter
1 tablespoon kosher salt
1 tablespoon freshly cracked pepper
1/2 teaspoon fresh lemon juice
1 tablespoon white wine

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.

KONA CRUSTED SIRLOIN WITH SHALLOT BUTTER

KONA CRUSTED SIRLOIN WITH SHALLOT BUTTER image

Categories Beef

Yield 1 steak per person

Number Of Ingredients 19

Ingredients

Shallot Butter
Butter, salted 2 Sticks
Shallot, sliced 1/8 inch thick 1 Cup
Butter, Clarified 1 Tbsp
Salt, Kosher 1 tsp
Freshly Cracked Pepper 1 tsp
Fresh Lemon Juice ½ tsp.
White Wine 1 Tbsp
KONA COFFEE RUB
Decaffeinated Kona coffee 1 tsp
Granulated Garlic 1 tsp
Ground black pepper 1 tsp
Seasoning salt 1 tsp
Sugar 1 tsp
Grated parmesan 1 tsp
Dry mustard powder 1 tsp
18 oz Dry Aged Sirloin 1 ea
Coffee Rub 2 Tbsp
Shallot Butter 1 oz

Steps:

Shallot Butter 1. Allow the whole butter to soften at room temperature. 2. Warm a sauté pan over high heat. Add the clarified butter, heat to the smoke point, and add the shallots. 3. Caramelize the shallots for two minutes and season with 1 tsp kosher salt. 4. Continue to caramelize the shallots and deglaze with 1 Tbsp of white wine. Bring to a boil and remove from the heat. 5. Combine shallot mixture and softened butter in a stainless steel mixing bowl and whip to incorporate. Steak 1. Roll the sirloin in the coffee rub pressing upon rub to create a "crust". 2. Grill the sirloin to the desired temperature being careful not to burn the crust. 3. Brush the sirloin with the butter and allow the sirloin to "rest" for 5 minutes 4. Carve the sirloin from the bone, slice it into 9-10 pieces and place it on large platter

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