Coffee Rubbed Steak With Garlic Basil Butter Topper Recipes

HERB BUTTER SERVED ON STEAKS

Steps:

• Pre-heat the oven to 200C degrees/400 degrees F/ Gas Mark 6.
• Remove some of the rosemary leaves from the stalks by running your thumb and forefinger down the length of the stalk. Sharpen the ends of the rosemary skewer to make them into little arrows, then pierce them through the beef to flavor it. Chop up the rosemary leaves and press onto the beef on both sides. Cover and allow to stand for 1/2 hour until room temperature. (Beef tastes better if cooked at room temperature.)
• Make the butter by bashing the garlic, summer savory and a pinch of salt in a pestle and mortar, then combine with the softened butter, mixing to flavor all of it. Put into buttered paper, roll into a sausage shape, and chill.
• Cook the potatoes in boiling, salted water for about 10 to 15 minutes. Drain, then toss in the colander to chuff up.
• Drizzle some oil over the beef and pat onto both sides. Heat a frying pan suitable for the oven, and cook the beef for 1 minute on each side. Remove from the pan, add the potatoes with some rosemary and bashed garlic, salt and pepper, then put the beef back into the pan. Put the pan into the oven and roast the beef and potatoes for about 30 minutes.
• To serve, slice the meat and place 2 slices of the butter on top. (Freeze the remaining butter.)
• Butter: .

COFFEE RUBBED STEAK

Steps:

• Combine espresso granules, brown sugar, ancho chile pepper, paprika, garlic powder and kosher salt.
• Rub both sides of steaks with the rub and let stand 30 minutes.
• Meanwhile brush grill grates with oil and preheat grill for direct heat grilling.
• Grill steaks until desired doneness, turning once.

GARLIC-BUTTER STEAK

Steps:

• Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.

QUICK CARROTS WITH GARLIC & BASIL

Steps:

• Cook carrots in boiling water for for 2 -3 mins until tender but crisp or microwave if desired.
• Drain and reserve 1/2 cup of liquid.
• Combine the garlic and oil in a nonstick pan and cook over a moderate heat until fragrant (you can smell the garlic).
• Add the carrots and stirring, cook until well combined and hot, adding a little of the reserved cooking liquid if necessary.
• Remove from the heat and stir in the basil.
• Serve hot.

COFFEE RUBBED CHEESEBURGERS

Steps:

• For coffee rub:
• Mix all ingredients in small bowl. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.
• For burgers:
• Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger. DO AHEAD: Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.
• Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn.
• Place 2 bacon slice halves atop each burger. Cook 3 minutes.
• Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices.

SALMON FILLETS WITH ORANGE BASIL BUTTER

Steps:

• Heat gas grill on medium-high or charcoal grill until coals are ash white.
• Combine butter, orange juice, basil and orange peel in small bowl; reserve 2 tablespoons butter mixture. Brush remaining butter mixture onto fish; sprinkle with garlic pepper.
• Place fish onto grill. Grill, turning once, until fish reaches at least 145* or edges flake easily with fork (10 to 12 minutes).
• To serve, drizzle fish with reserved butter mixture. Sprinkle with almonds and basil leaves if desired.

MUSHROOM-ONION BURGER/STEAK TOPPER

Steps:

• Melt butter and oil in large skillet.
• Add onions and cook until softened.
• Add mushrooms.
• Sprinkle with a dash of salt and pepper.
• Cook over low heat stirring occasionally until onions begin to caramelize.
• This takes about 45 minutes but is well worth the time.
• When done stir in crushed red pepper to taste or omit.

COFFEE RUBBED STEAK WITH GARLIC BASIL BUTTER TOPPER

Steps:

• Mix all dry ingredients for rub and coat both sides of steak. Cover and put the steaks into the fridge for at least 40 minutes. (Remove steaks and allow to sit on counter 30 minutes prior to grilling.).
• While steaks sit, take out butter, garlic, and basil. Cut basil and use a garlic press to smash garlic, mixing both into the butter. Cover and place in the fridge. (Remove butter when taking the steaks out to come to room temperature).
• Preheat grill. Place the steaks on the grill and cook until golden brown + slightly charred, about 4 to 5 minutes.
• Flip steaks over and continue to grill (3 to 5 minutes for medium-rare, 5 to 7 minutes for medium, 8 to 10 minutes for medium-well.
• Remove from grill and top with basil garlic butter. Tent loosely with foil and let rest 5 minutes on cutting board or plate before slicing.