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Coffee Crusted Steak
Source: Steve Wilson http://www.dfw.com/2013/01/27/745637/weekend-chef-coffee-crusted-cowboy.html (Entered by Brandon Clendenen)The steak was perfectly cooked, no surprise since I used an instant read thermometer. The coffee crust gave the steak a nice earthy flavor with just a touch of heat from the chili powder. I would like to say I ate the whole thing, and more power to you if you can, but I always planed to split this with my wife.
Serves: 1 (32) oz Steak
Ingredients
1 (32oz)
steak (bone-in rib eye, 2 inch thick)
1 tablespoon
chili power
2 tablespoons
ground coffee
2 tablespoons
vegetable oil
Salt and pepper to taste
Step by Step Instructions
- Rub steak down with a little vegetable oil, and then season steak liberally with salt and pepper on both sides. Now season both sides with chili powder and a heavy coat of ground coffee. Let steak set out of refrigerator for 1 hour to get to room temperature.
- Preheat grill to high (400-450ºF) temp
- Grill steak 10 to 15 minutes per side till temperature reads 130ºF for medium rare on an instant read thermometer. I grilled my steaks 10 minutes per side, checked the temp and grilled them 5 more minutes a side to get to 130º.
- Let rest for 5 minutes, slice and serve.
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