This is one recipe that is truly unique and has rave reviews from everyone who's taken the time to make it, eat it and post a review online. Cate O'Malley of the Well Fed Network said,
"I don’t drink coffee, but I certainly have no problems cooking with it. In fact, one of my favorite go-to cookie recipes uses espresso - good stuff, and perfect for holiday cookie trays.... (This recipe is) so good. And surprisingly, the coffee flavor is not as strong as I thought it would be."
Java Crusted New York Steak with Stout Glaze
1/2 cup medium grind Italian Roast coffee
1/2 cup black peppercorns, freshly cracked
1/4 cup packed dark brown sugar, plus 2 tablespoons
1/4 cup kosher salt
1/4 cup granulated garlic
11/2 tablespoons cayenne pepper
11/2 tablespoons paprika
4 (1 1/2 to 2-inch) thick New York strip steaks
2 tablespoons olive oil
16 ounces stout
2 tablespoons unsalted butter, room temperature
Preheat oven to 425 degrees F.
Combine coffee, peppercorns, 1/4 cup brown sugar, salt, garlic, cayenne pepper and paprika in a small bowl. Press firmly onto steaks. Let steaks rest, covered, for 30 minutes at room temperature.
To cook, heat oil in a large saute pan until almost smoking. Add steaks and sear 2 to 3 minutes on each side. Do not overcrowd the pan. Use 2pans if needed. Remove steaks to a baking dish and finish cooking in the oven until desired doneness. Remove to a cutting board or platter and let rest 10 minutes before slicing.
Meanwhile, bring stout to a simmer in a small saucepan and reduce by about 1/3. Remove from the heat and whisk in the butter and 2 tablespoons brown sugar. After steaks have rested, pour any juices from the cutting board into the sauce, and serve with steaks.
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