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. Now a big fan.
When I first saw this sort of recipe, I thought 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 thing since sliced bread. Amazing. In most but, not all coffee was the dominant ingredient. Some wanted espresso, some finely ground, and some coarsely ground. In others, chili powder or salt might be dominate. Some with eight plus ingredients. The Cowboys didn’t have eight 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 a coarse salt with garlic, pepper, and a few herbs. 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 the 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 before serving.
July 8, 2016