With International Coffee Day coming up we thought we’d dig out a special recipe to use those granules with. Put that hot water away though, as those granules won’t be creating a drink. Instead it’s going to be creating a tasty, juicy, and mouthwatering steak.
Starting on Friday, 29 September, and culminating on Sunday, 1 October, the 77 Member States of the International Coffee Organization (ICO) and dozens of coffee associations from around the globe will come together to celebrate the third annual International Coffee Day.
International Coffee Day is a global celebration of coffee’s journey from the farm to your local shop— an opportunity to honour the men and women who grow and harvest the coffee we love.
Now whilst we will be no doubt having a cup or two of coffee ourselves, we thought we’d find a slightly different recipe to celebrate the fact. Yep, Coffee Crusted Steaks.
This recipe is about as good as it gets when it comes to creating a perfect steak. Thanks to prime steaks, a robust coffee rub and cooking it by sous vide……of course the smokey blue butter with it just makes it that much better.
Of course whenever your attempting to create steaks the biggest factor on the end result is the quality of the meat. Don’t scrimp on the grade of meat. Go on go prime!
Also the part about letting the steaks sit at room temperature for about 20 minutes. Why let it sit out? Well, cold meat will tighten up when it’s subjected to high heat, and we don’t want our prime expensive steak to tighten up. We want it relaxed, which brings us to our cooking method.
Ok let’s get on with it…
Coffee Crusted Steak Recipe
Prep time 15 mins / Cook time 1 hour 30 mins / Total time 1 hour 45 mins
Serves: 4 steaks
- 1 Tbsp. Fresh ground coffee
- 1 Tbsp. light brown sugar
- 1 Tbsp. Coarse ground black pepper
- ½ tsp. Smoked sea salt or kosher salt
- 4 ea. Prime strip steaks (about 16 ozs. each)
- 1 med. Vidalia or sweet onion, finely chopped
- 1 cup Crimini mushrooms, finely chopped
- 1 clove Garlic, minced
- ⅓ cup Bourbon whiskey
- 8 ozs. Mascarpone cheese, softened
- ½ cup Smoked or regular blue cheese, crumbled
- 3 Tbsp. Unsalted butter, softened
- 2 tsp. Fresh rosemary, finely chopped
- 1 tsp. Worcestershire sauce
- In a small bowl, combine coffee and next 3 ingredients. Rub on all sides of steaks and let steaks sit at room temperature for 30 minutes.
- Place steaks in a one gallon re-sealable plastic bag. Fill a large container with about 2 gallons of water.
- Submerge bag of steaks in water just below the slide lock. Seal bag, removing as much air as possible.
- Transfer bag of steaks to a plate and set aside at room temperature while preparing sous vide cooker.
- Follow instructions for cooker and set temperature to 129 degrees.
- When water is set, place bag of steaks in the water. Cook for 1 hour.
- Remove steaks from bag and pat dry with paper towels. Transfer to a clean plate and set aside while preparing blue cheese butter.
- For butter, add butter to a large skillet over medium heat. Add mushrooms, onions and garlic. Cook for 15-20 minutes or until deep golden brown. Add bourbon off heat. Cook until bourbon is almost evaporated. Remove from heat and let cool. Transfer onion mixture to a bowl and refrigerate for 10 minutes.
- Add remaining ingredients and blend with a hand mixer until blended.
- Season to taste with salt and pepper. Set aside.
- To finish steaks, sear steaks on a very hot grill for 1 minute. Turn steaks over and grill and additional 1 minute. Transfer to plates and top with a dollop of blue cheese butter. Serve.
Sous Vide, which is mentioned above, and sounds like (sue veed), is all the rage now. It is basically placing food in resealable or Foodsaver style bags and removing the air from the bag. The bag is then submerged in a water bath that is kept at a constant temperature, cooking the food perfectly and keeping it at that temperature for extended periods of time.
For this and more great recipes please head on over to the littlerustedladle website, and for more on International Coffee Day click here.