KONA RUBBED STEAK RECIPE - (5/5)
Provided by á-4174
Number Of Ingredients 10
Steps:
- Make the Rub* Combine the coffee, brown sugar, salt, paprika, cayenne and black peppers in a small bowl. Marinate the Steak Dry steaks and sprinkle 1 Tbsp of the coffee rub onto each side of the beef. Place on a plate and cover with saran wrap. Refrigerate for 30 minutes up to 4 hours. To Cook Remove steaks and bring to room temperature, about 15 minutes. Heat a BBQ grill to high for 10 minutes. Scrape the grill and carefully coat with cooking oil. Lower heat to medium high. Lightly drizzle the steaks on both sides with the oil using a spoon or grill tongs to ensure the surface area is covered as this will prevent sticking. Place the steaks on the grill and bring the temperature down to medium high. Cook 5 minutes per side, turning the beef 90 degrees every 2 1/2 minutes for grill marks and to carmelize the rub crust. Keep the lid closed until last 2-3 minutes after you have turned the steaks. When the steaks are cooked remove them from from the grill and let them rest for 5 minutes. Slice in 1/2 inch thick strips and serve. * The rub will keep for up to 2 months in an airtight container. Add 1-2 Tbsp into any chili recipe and you'll win your local cook-off contest
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.
COCOA-RUBBED STEAK WITH BACON-WHISKEY GRAVY
Provided by Food Network Kitchen
Time 1h5m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the steak: Mix the cocoa powder, both paprikas, brown sugar, cayenne and 2 teaspoons salt; rub on the steak and bring to room temperature, 30 minutes.
- Make the gravy: Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 5 minutes. Remove to paper towels with a slotted spoon; set aside. Add the leek to the drippings and cook until soft, about 3 minutes. Add the flour and cook, stirring, 1 minute.
- Remove the skillet from the heat. Add the whiskey, then return to medium heat; if the alcohol ignites, let the flames die out. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 minutes. Add the chicken broth and bay leaves. Bring to a boil over medium-high heat and cook until the mixture is reduced by one-quarter, about 8 minutes. Whisk in the heavy cream and simmer, stirring occasionally, until the gravy coats a spoon, about 7 minutes. Stir in the butter, reserved bacon and parsley; season with salt and pepper. Keep warm.
- Heat a large cast-iron skillet over high heat, about 3 minutes. Add 1 tablespoon butter; when it melts, add the steak and sear until a dark crust forms, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes. Season with salt. Slice and serve with the gravy.
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