Java Crusted New York Steak with Stout Glaze
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1068
- Total Fat
- 67
- Saturated Fat
- 26
- Carbohydrates
- 49
- Dietary Fiber
- 10
- Sugar
- 22
- Protein
- 64
- Cholesterol
- 262
- Sodium
- 1206
- Total: 50 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 10 min
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.