Hey there, fellow food lovers! Let's talk steak. More specifically, let's talk about a coffee-rubbed New York strip steak – pure culinary bliss, if I may say so myself. I stumbled upon this recipe a few years ago, and since then, it's become a staple in my kitchen. Why? Because it’s ridiculously easy and incredibly delicious, even though the first time I made it I almost burnt the whole place down!
What makes this recipe so special? It's the unexpected combination of coffee and savory spices. The coffee adds a subtle sweetness and depth that complements the richness of the beef beautifully. Think of it as a sophisticated twist on your classic steakhouse experience. Plus, the aroma while it's cooking will have your whole house smelling amazing. You've been warned!
Required Equipments
- Cast iron skillet
- Meat thermometer
- Small bowl
- Whisk
- Measuring spoons
- Measuring cups
Coffee-Rubbed-New-York-Strip
This recipe for a coffee-rubbed New York strip steak is an easy, flavorful way to elevate your steak game. The coffee rub adds a surprising depth and sweetness to the rich beef, making it perfect for a special occasion or a weeknight treat.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- In a small bowl, combine the ground coffee, brown sugar, garlic powder, onion powder, paprika, salt, and black pepper. Mix well with a whisk until evenly distributed. If it's too dry you can add a little oil to help it stick to the steak.
- Pat your New York strip steak dry with paper towels. This step is essential for a good sear. Trust me on this one; otherwise, you'll end up with a soggy steak.
- Generously apply the coffee rub all over the steak, ensuring it's completely coated. Make sure to get into all those nooks and crannies for an even flavor distribution. Some people like to press it in gently to ensure it fully adheres to the meat.
- Let the steak sit at room temperature for at least 30 minutes. This allows the steak to come to equilibrium and cook more evenly. If you have time, longer is better – up to an hour.
- Preheat your cast iron skillet over high heat until it's screaming hot. You should see a slight haze forming. Add a tablespoon or two of your favorite oil (grapeseed or avocado oil are good choices).
- Carefully place the steak in the hot skillet and sear for 2-3 minutes per side, until a nice dark crust has formed. Dont move it around too much! You want that maillard reaction to happen.
- Reduce the heat to medium-high and continue cooking the steak to your desired doneness. Use a meat thermometer to ensure accuracy. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). You might need to cook it for another 4-5 minutes.
- Remove the steak from the skillet and let it rest on a cutting board or plate for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Slice the steak against the grain and serve immediately. Enjoy your perfectly coffee-rubbed New York strip steak!
📝 Notes
- Adjust cooking time according to your preferred level of doneness.
- Use a meat thermometer to ensure the steak reaches your desired internal temperature.
- Don't overcrowd the skillet when searing; it will lower the temperature and prevent proper browning.
🍎 Nutrition
Calories: 450 kcal
Protein: 30g
Fat: 35g
Carbohydrates: 5g
Fiber: 0g
Calcium: 20 mg
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