Interesting steak recipe

[Ozark_61]

Saw this interesting recipe for coffee and pepper crusted steak:

http://www.outdoorhome.com/shownews.asp?id=344

Anyone brave enough to try it?

Geoff

[starry]

Saw an article in the local paper in '04 (keep in mind this is Seattle and it's also "Coffee Mecca"). Thought it was just a local obsession with coffee, but now it's made it's way elsewhere! I don't have the guts to try it though. If anyone's brave enough to try it and write a review.....that'd be awesome!

See the article here.

[Bushrod]

Whole Foods here sells a coffee rubbed flank steak. It's HEAVENLY.

[RAS]

Just this last weekend, I made a recipe called "pan-seared rib-eye steaks with cowboy coffee". I scanned the recipe and have it as a pdf, but I believe the file is too large to included here.

The dryrub that you absolutely coat the steaks with is made with 1/2 cup ground coffee (I used some past-prime Coffee Klatch Belle espresso that worked fantastic), 1/2 cup ground (coarsely) black pepper, 1/4 cup kosher salt and 1/4 cup brown sugar.

The steaks get seared in a hot pan then put into a 450 F oven. Once they come out, you let them rest for about five minutes and serve. Brilliant! At first, the pepper seems a bit overpowering, but it settles in with the coffee and brown sugar mellowing the blend. The fact that there is coffee in the dryrub is tough to pick out.

As far as a beverage to serve with it, a bold, spicy zinfandel is perfect. My second choice would be a refreshing pale ale or IPA.

[erics]

That steak recipe is here:

http://tv.winelibrary.com/forum/viewtopic.php?t=5372

[Grant]

I've tried a few coffee rubs, but the only ones I have really liked also have some sugar/sweetness to offset the bitterness the coffee adds.

[RAS]

Eric,

That's the one! Thanks. The one reason I wanted to upload the scanned pages from the cookbook is that the picture shows how the steak should be completely coated in the dryrub.

And Grant, I agree with you as far as having a bit of sweetness to offset the potentially overpowering pepper. The coffee turns out to be very subtle, adding a wonderful nutty richness.

Excellent recipe.

[Ozark_61]

Sounds great! I have a large venison tenderloin an acquaintance gave me a while back that's sitting in the freezer because I'm a city slicker with no idea of how to cook it. I had a great venison dish in a french restaurant during my honeymoon that was made with juniper berries and a demiglace, but I wouldn't be able to find the ingredients here.

I wonder if the coffee and pepper rub would be good on the venison tenderloin cut into steaks - anyone else venture to hazard a guess? I might sear them on the grill and then finish them in the oven if they needed more time - but everyone says not to overcook venison. Would the grill be too hot and burn the rub?

Geoff

[Grant]

First, being venison, I would be more inclined to marinate is VERY well first. It's very lean and the marinade helps with moisture content, but also depending on what the animal was eating, I usually find the taste too gamey (for my liking) and a good marinade helps with that. I am more partial to buffalo/bison/ farm raised elk.

Also, venison typically needs to have some sort of "good tasting" fat added (again, to help with moisture and taste) and any venison fat carefully removed (as it tastes horrible).

That said, between the marinade, and then other fat for cooking, the coffee rub may not be a good match, but if you are so inclined, a really hot, fast searing on the grill to sear/seal in what juices it has, and then a slow rise to your desired finish may work.

Also, game meat is often served with a wine/berry based sauce, which grilling (without a pan) does not lend itself well to, as opposed to pan searing which leaves juice/drippings behind.

[Ozark_61]

Good suggestions, Grant. Maybe a bacon wrapped filet mignon type treatment would be better then. But then I'm loosing the coffee

Cheers
Geoff