Photo: Java Crusted New York Steak with Stout Glaze Recipe
Ingredients
- 1/2 cup medium grind Italian Roast coffee
- 1/2 cup black peppercorns, freshly cracked
- 1/4 cup packed dark brown sugar, plus 2 tablespoons
- 1/4 cup kosher salt
- 1/4 cup granulated garlic
- 11/2 tablespoons cayenne pepper
- 11/2 tablespoons paprika
- 4 (1 1/2 to 2-inch) thick New York strip steaks
- 2 tablespoons olive oil
- 16 ounces stout
- 2 tablespoons unsalted butter, room temperature
Directions
Preheat oven to 425 degrees F.
Combine coffee, peppercorns, 1/4 cup brown sugar, salt, garlic, cayenne pepper and paprika in a small bowl. Press firmly onto steaks. Let steaks rest, covered, for 30 minutes at room temperature.
To cook, heat oil in a large saute pan until almost smoking. Add steaks and sear 2 to 3 minutes on each side. Do not overcrowd the pan. Use 2pans if needed. Remove steaks to a baking dish and finish cooking in the oven until desired doneness. Remove to a cutting board or platter and let rest 10 minutes before slicing.
Meanwhile, bring stout to a simmer in a small saucepan and reduce by about 1/3. Remove from the heat and whisk in the butter and 2 tablespoons brown sugar. After steaks have rested, pour any juices from the cutting board into the sauce, and serve with steaks.
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By bleue
on March 11, 2012
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Very tasty. I didnt measure any of the ingredients making the rub, but about the same ratio. I seared on high for 2 minutes each side and then baked in the oven for 10 minutes for medium rare (our steak was over an inch thick. It turned out amazing. The glaze was great too, the only thing I did different is I used the pan I had seared the steaks in, added some garlic, then added the beer and butter. I had originally be afraid of the coffee because I had never heard of a rub with coffee and eating coffee grains isnt appealing to me, but all the flavors were great. This was a spicy steak, I didnt use the exact measurements, but the same ratios. It was pretty peppery. I might have put on a little more cayenne, but we love spicy food so it was great.
Also, we didnt have stout so we used IPA. It probably would have been better with stout? but it was still really nice (and easy
By MeganN.
Seattle, WA
on August 08, 2011
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Absolutely Delicious, Guy, great job!
By I Love Wine & C...
Jackson, MS
on April 23, 2011
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This is now my favorite way to prepare steak. The flavors mix so well together and give the meat a nice crunchy crust. I always half the ingredients because it makes way too much rub. Don't bother with the stout sauce. It wasn't great and the meat doesn't need it.
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