• 4servings
  • 50minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, D
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup medium grind Italian Roast coffee

  2. 1/2 cup black peppercorns, freshly cracked

  3. 1/4 cup packed dark brown sugar, plus

  4. 2 tablespoons

  5. 1/4 cup kosher salt

  6. 1/4 cup granulated garlic

  7. 11/2 tablespoons cayenne pepper

  8. 11/2 tablespoons paprika

  9. 4 (1 1/2 to 2-inch) thick New York strip steaks

  10. 2 tablespoons olive oil

  11. 16 ounces stout

  12. 2 tablespoons unsalted butter , room temperature

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F.

  2. 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.

  3. 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.

  4. 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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