Coffee Infused Steak Recipes

COFFEE MARINATED STEAK

Steps:

• In a small skillet, toast sesame seeds in butter. Add onion and garlic; saute until tender. In a large bowl, combine the coffee, soy sauce, vinegar, Worcestershire sauce and sesame seed mixture. , Pour half into a shallow dish; add steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Warm reserved marinade; serve with steak.

COFFEE-RUBBED STEAK WITH PEPPERS AND ONIONS

Steps:

• Combine 2 tablespoons brown sugar, the instant coffee, cocoa powder, mustard powder, chile powder, cinnamon and 1 teaspoon salt in a bowl; rub the mixture between your fingers until fine. Season the steak with salt, then generously rub with the coffee-spice mixture.
• Heat the vegetable oil in a large cast-iron skillet over medium heat. Working in batches if necessary, sear the steak, 3 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest; reserve the juices in the skillet.
• Add the remaining 1 teaspoon brown sugar and the onion to the skillet. Sprinkle with 1/4 teaspoon salt, and pepper to taste; cook over medium-high heat, stirring frequently, until the onion is soft and golden, about 5 minutes. Add the bell pepper and 1/4 cup water; cook, stirring, until crisp-tender, about 5 minutes. Stir in the lime juice. Season with salt and pepper.
• Slice the steak against the grain. Divide the steak, bell pepper, onion and the juices from the skillet among plates. Serve with lime wedges and cornbread.

COFFEE-INFUSED STEAK

Steps:

• Preheat oven to 390 degrees F.
• Spread out Brussel sprouts onto a baking tray, do the same for the sweet potatoes. Drizzle each with 2 Tbsp of olive oil and season with salt and pepper. Roast for 15-25 minutes or until golden (you can turn or shake ever 7 minutes to get even color).
• 20 minutes prior to cooking bring your steak out of the fridge and cover all over with the coffee rub. Season both sides with salt and allow to come to room temperature.
• Add 2 Tbsp oil to a searing hot pan (preferably cast iron) and add your steak, it will be a seriously winning sizzle. Cook steak on each side for 45 seconds, add in your butter, garlic and thyme then turn every 15 seconds for a further 3-4 minutes basting the butter over the steak.
• If pan is oven proof pop in the oven, or transfer to a roasting tray, and cook for 5 minutes (Each steak is different, but for medium rare you want it to be soft but spring back once touched in the center).
• Remove from the oven and allow to rest for 6-8 minutes before slicing.
• Serve with your favorite sides (mine are Sweet Potato Fries and Roasted Balsamic.
• Brussels Sprouts).

COFFEE RUBBED RIB-EYE

Steps:

• Combine all spices in a bowl.
• Preheat oven to 425 degrees F.
• Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

STEAK COFFEE RUB

Steps:

• Whisk espresso powder, onion powder, paprika, brown sugar, black pepper, salt, and chili powder together in a bowl.

GRILLED COFFEE AND COLA SKIRT STEAK

Steps:

• Place garlic into a nonreactive bowl and whisk in cola, coffee, rice vinegar, ketchup, black pepper, 1 teaspoon salt, rosemary, and hot sauce until thoroughly combined.
• Unroll the skirt steak and cut into 6-inch lengths with the grain, using a kitchen scissors. Submerge the meat totally in the marinade; place a piece of plastic wrap onto meat and marinade surface. Marinate 8 to 12 hours in refrigerator or overnight.
• Preheat an outdoor grill for medium-high heat.
• Remove meat from marinade; save the marinade. Pat meat thoroughly dry with paper towels. Season both sides of meat with salt and cayenne pepper to taste.
• Pour marinade into a saucepan over medium heat and simmer until slightly thickened, about 10 minutes. Strain through a fine-mesh sieve into a bowl.
• Grill meat on the preheated grill until steak pieces are still pink inside and meat has good grill marks, about 4 minutes per side. Place thin cooked pieces onto thicker pieces of meat to prevent thin ones from overcooking. When the surface of the meat looks shiny and wet from juices being forced up to the surface, the meat is medium-rare to medium in doneness. An instant-read meat thermometer inserted into the center of a piece should read 125 to 130 degrees F (52 to 54 degrees C).
• Remove meat to a platter and let rest for at least 5 minutes before slicing thinly across the grain to serve. Drizzle servings with reduced coffee-cola marinade.

STONEY RIVER - COFFEE CURED FILET

Steps:

• Place all the liquid and dry ingredients into a large bowl or zip-lock bag and mix until dissolved.
• (HINT: Measure the olive oil first and then the molasses, it will slide right out of the measuring cup if you do the oil first).
• Add ice to cool the mixture.
• Add the filets and marinate at least 6 hours for best results. I like to mix them up and flip the meat every couple of hours, but not required.
• When ready to cook the steaks, heat an iron skillet or griddle as hot as you can get it and sear the outside of the steaks for a minute or two until dark and crisp on the outside, then place on the grill to cook to your wellness liking the rest of the time.
• (HINT: I recommend searing the steaks outside on a grill side burner if possible. It makes a mess of your cooktop inside otherwise.).