Coffee. Yes please! Steak? Definitely. Combined? Perfection. Coffee and steak individually are already awesome, but combine the natural acidity in coffee to help tenderize the meat, with steaks wonderful earthy richness? Are you salivating yet, because I know I am. Here’s a recipe to combine these two perfect ingredients:
COFFEE AND FENNEL-RUBBED STRIP STEAKS WITH ORANGE-THYME BUTTER
Makes 6 servings
Avoid very dark-roasted beans, which can make this spice rub taste too bitter.
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.
SCR: Read more recipes like this one at: www.oregonlive.com/mix/index.ssf/coffee-tea/eating-your-coffee-five-recipes-1.html
Well, I know what I’m having for dinner tonight. Try this recipe with your favorite Sasquatch Coffee tonight! You can find all our flavors here.