Java Crusted New York Steak with Stout Glaze

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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

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Absolutely Delicious, Guy, great job!

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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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I thought this steak was wonderful. Very different, which was what I was searching for. The flavor combination was bold yet balaced. I did use a bit more brown sugar in my sauce. For all those who said you had too much rub left over.....save it in a ziplock bag or sm. plastic container. For any of you who are concerned about the salt, simply use less. But please try this recipe. Thank you Guy.

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Wow, this steak was way too salty - I would drastically cut back on the salt, reduce the amt of ground coffee and fresh ground black pepper by half since over half of the rub was thrown out afterwards (what a waste of pepper and coffee - not added any hot pepper nor the brown sugar - it tasted kinda Asian, very disappointing. To enjoy the steak my husband and I had to rinse off the steaks to enjoy - and once they were rinsed off, they tasted pretty good - I think the stout was a waste of good stout too...didn't need the sauce. Oh so disappointed with this recipe.

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Was honey called for in this recipe?

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we tried this one last week and thumbs up all around

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We tried this last night and I was indecisive on how to prepare the steaks so I did two this way and two with a blue chees crust. This one was more tender and moist than the other two. My single gripe is I halved the spice rub amounts and I still had quite a bit left over. For four steaks, I would half or quarter the amount called for. Like a previous comment stated, using the pan from searing the steaks to make the glaze will lead to more flavor in the sauce. What I did is after searing the steaks, I put a pat of butter in. I added shallots, garlic, and sliced baby bella mushrooms. I didn't saute the mushrooms until they were completely done because they were going to simmer in the beer. I deglazed with the beer. For those that don't like dark beer (I do just try it! I used Murphy's Irish style stout - it's made in the style of Guinness but I promise it's not nearly as heavy and is somewhat sweet. There are so many craft beers out there with so many different tastes it's great to experiment. and I swear! it doesn't taste like you are drinking a beer. It is really really good. I ended up using the sauce on both and it's something I will definitely keep in the recipe book.

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The only thing I would do differently is less salt ours was a bit to salty but we loved them!

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OMG - our tongues are on fire! This is way too peppery for my family's tastes. My daughter liked the sauce - I added minced garlic, soy sauce and made a brown gravy out of it. But the sauce was awfully sweet. I won't make it again.