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Coffee and Pepper Crusted New York Steak

Contributed by: Chris WebAdmin. of

Method: Direct/High Heat

In this unusual recipe, the piquancy of peppercorns meets the mellowness of coffee beans with stellar results. Turn the steaks when you see beads of juice on the surface. When the steaks are cooked to your preference, allow them to rest for a few minutes before serving so the juices that have been forced to the edges can ease back into the center.


  • 2 tbsp whole coffee beans
  • 2 tbsp whole black peppercorns
  • 4 New York (strip) steaks, each about 3/4 pound and 1 inch thick
  • Vegetable oil for brushing cooking grate
  • Kosher salt


Coarsely grind the coffee beans and peppercorns in a food processor or coffee grinder. Press the mixture evenly on both sides of the steaks.

Lightly brush the cooking grate with vegetable oil. Grill the steaks directly over high heat, turning once, for about 8 to 10 minutes, or until cooked to desired doneness.

Remove the steaks from the grill. Season both sides with salt. Allow to rest for 2 to 3 minutes before serving. Serve warm.

Serving Size: Makes 4 servings.

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