Amazingly good. My wife initial asked me please not to do both steaks with this. I had a backup plan of a package of split chicken breasts so I went for it anyways. Here is her reaction.
When I first saw this sort of recipe, I though how strange and was thinking coffee grounds. YUCK. But the idea grew on my and after much research, here is my version. (and it was not coffee ground like)
I must have read 30 recipes. I read Bobby Fray. I read Ellie Krieger, Emeril, Food Network, Epicurious and lots of blogs. They were not even close to each other and each was the best think since sliced bread. Amazing. In most but not all coffee was the dominate ingredient. Some wanted espresso, some finely ground and some coarsely ground. In others chili powder or salt might be dominate. Some with 8 plus ingredients. The cowboys didn’t have 8 ingredients, that’s why they used coffee for flavor.
How could it be and what to do? I picked simple. The simplest versions were coffee with salt and pepper with a few other ingredients. We usually cook our steaks with “M-salt” which is course salt with garlic, pepper and a few herbs. LINK HERE. So to test the coffee as an ingredient, I did kosher salt, pepper, garlic powder and I add a little brown sugar to help it crust.
Mix ingredient. 2 T finely ground coffee, 1 T kosher salt, 1 t brown sugar, 1/2 t garlic powder and black pepper. My coffee was whole bean so I needed to grind it first.
Rinse and pat dry the steak.
Coat the steak with a moderate coat and rub in well.
Let meat rest at room temp for 15 minutes while grill preheats. Clean and oil grill.
Place meat over high heat and flip every 5-6 minutes. Cook until internal temp of about 150. About 20-25 minutes depending on grill and thicken.
Allow to rest for 10 minutes prior to serving.
- 2 sirloin steaks about 8-10 oz each well trimed
- finely ground coffee
- 1 T kosher salt
- 1 T brown sugar
- 1/2 t garlic powder
- 1/2 t black pepper
Prep time: Cook time: Total time: Yield: 2 servings