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 optional
2 tablespoons unsalted butter, room temperature +enough to put a pat on each
Preheat grill to at least 425 degrees F.
Rub Olive Oil on all sides of meat. 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.
Sear on both sides for 3 minutes, reduce heat to medium and cook till one step down from
your desired cooked temp (example: if you like medium, remove when steak is medium
rare as the steak will continue to cook even after removed from the grill)
. Remove to a cutting board or platter, place a pat of Butter on each steak, tent with foil or
a domed lid and let rest 10 minutes before slicing.
OPTIONAL: 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
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