|Kona Crusted Sirloin|
Are you kidding? Coffee crusted steak? I never heard of such a thing and couldn't quite imagine what that would taste like. But, I know I love a good grilled steak and I love my java. I was so intrigued that I decided to give it a try. It was A-mazing! The coffee rub forms a beautiful, almost black crust on the outside and as you cut into the steak, the seal is broken and a very tender, juicy pink steak is revealed on the inside. I am hooked!!
By the way, there isn't any hint of coffee taste.
- 2 12 ounce New York Sirloin or Rib-eye Steaks
The Coffee Rub
- 1/4 cup medium ground coffee
- 1/2 cup brown sugar
- 1 tsp garlic powder
- 1 tsp celery salt
- 2 tsp kosher or sea salt
- 1 tsp freshly ground pepper
- Take the steaks out of the refrigerator and let sit for 15 minutes to come to room temperature before putting the rub on.
- To make the dry rub, place all the ingredients in a bowl and toss with a fork to combine. If the brown sugar is hard, use a small food processor to grind everything together.
- Marinade the steaks by evenly coating all sides with the dry rub, patting the rub in gently. Save any remaining rub for another time in a sealed container, it will last for weeks. Marinade for 20 minutes to overnight, whatever you have time for.
- Grill the steaks on a high heat, 3 minutes per side depending on the thickness of the steaks.
- If cooking inside, pan sear the steaks in a frying pan with a combination of 1 Tbsp of oil and 1 tsp of butter on medium high heat for 1 minute on each side to brown the steaks. Place in a preheated 425 degree oven for 10 minutes depending on the thickness of the steaks, assuming 1.5 inches thick.
- Remove to a platter and let the meat rest for 5 to 10 minutes before devouring.
|Coffee crusted steak rub.|
|Juicy kona crusted grilled sirloin.|
|Juicy coffee crusted steak pan seared and finished in the oven.|