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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 steaks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 784
- Total Fat
- 59 g
- Saturated Fat
- 21 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 59 g
- Cholesterol
- 247 mg
- Sodium
- 759 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 steaks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 784
- Total Fat
- 59 g
- Saturated Fat
- 21 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 59 g
- Cholesterol
- 247 mg
- Sodium
- 759 mg
Ingredients
Directions
- Make sure the coffee grounds are dried out. If they are still damp, spread them on a baking sheet and place in a 350-degree-F oven until just dry, 6 to 10 minutes. Remove from the oven and let cool.
- Place the coffee grounds and peppercorns in a spice grinder and grind until the pepper is coarse. Pat the steaks dry with a paper towel and sprinkle liberally with salt. Sprinkle generously with the rub, making sure to coat the steaks well. Press the rub into the steaks.
- Heat a cast-iron skillet over medium-high heat until hot and add the oil. Add the steaks and cook until a nice crust forms and the steaks are cooked to your liking, about 4 minutes per side for medium rare.
My Private Notes
Show:
The Kitchen
Episode:
Freezer Fixes and Pantry Staples
