Coffee and Pepper Crusted New York Steak
Contributed by: Chris WebAdmin. of RecipesNow.com
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.