This Coffee and Fennel-Rubbed Strip Steaks With Orange-Thyme Butter recipe may look long but it is broken down in three basic pieces, non of which are overly complicated. Although this recipe has a few specific steps to follow you’ll be grateful if you follow through with making this gourmet steak dinner. The recipe advises to avoid very dark-roasted coffee beans to prevent the spice rub from getting bitter. Try using Sasquatch Coffee’s Bigfoot Blend, Yowie Roast or our other medium roast coffees for this Coffee and Fennel-Rubbed Strip Steaks With Orange-Thyme Butter recipe, Enjoy.
Coffee-and-fennel spice rub:
- 2 tablespoons whole coffee beans
- 2 teaspoons whole fennel seeds
- 2 teaspoons whole black peppercorns
- 2 teaspoons firmly packed brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons paprika
- 1/8 teaspoon cayenne pepper (optional)
Orange-thyme butter:
- 6 tablespoons unsalted butter, softened
- 2 teaspoons minced fresh thyme
- 1 tablespoon minced fresh Italian (flat-leaf) parsley
- 1 tablespoon minced shallot
- 1 heaping teaspoon grated orange zest
- Salt and freshly ground black pepper
4 strip steaks, 1 to 11/4 inches thick (about 3 pounds total), trimmed of excess fat and patted dry
2 teaspoons vegetable oil
To make rub: In a spice grinder combine coffee beans, fennel seeds and peppercorns; process until finely ground. Transfer to a small bowl and blend well with brown sugar, salt, paprika and cayenne, if using.
To make butter: In a small bowl, use a fork to blend butter, thyme, parsley, shallot and zest; season to taste with salt and pepper and set aside.To make steaks: Adjust oven rack to middle position and heat oven to 350 degrees. Thoroughly coat each side of steaks with spice rub and press so mixture adheres. Add oil to large, oven-safe skillet and heat over medium-high heat until oil is smoking. Place steaks in pan and arrange so they’re not touching, and cook until well browned but not burnt, 21/2 to 3 minutes. Flip and cook second side until browned, about 2 minutes. Transfer skillet to oven and cook 4 to 6 minutes for medium rare, 7 to 9 minutes for medium.
Transfer steaks to serving platter, spread each with some orange-thyme butter, and allow to rest for at least 5 minutes. Cut into 1/4-inch slices, arrange on warm plates and top with a little more butter.
SRC: Find more recipes like this Coffee and Fennel-Rubbed Strip Steaks With Orange-Thyme Butter at: www.oregonlive.com/mix/index.ssf/coffee-tea/eating-your-coffee-five-recipes-1.html