Grilled Coffee-Coriander Rubbed Strip Steak Print this recipe
- 1 teaspoon course ground black pepper
- 1.5 tablespoon coriander seeds, lightly toasted then ground
- 1/2 teaspoon ground mustard
- 2 tablespoons ground coffee
- 2 tablespoons kosher salt
- 3 tablespoons smoked paprika
- 4 New York strip steaks, approximately 1 ½ inches thick
- Coffee-coriander rub
- ¼ cup extra virgin olive oil
- Remove steak from the refrigerator and allow them to come to room temperature for approximately 30 minutes.
- Meanwhile heat grill to high, placing the majority of the coals and a couple (optional) fist sized wood chunks in the center of the grill to create a cool zone on the outer edges.
- Once steaks have come to temperature, coat all sides with olive oil then season generously with the coffee-coriander rub.
- Place steaks in the center of the grill and cover for three minutes.
- Flip and grill for another three minutes covered.
- Flip and cook each side for an additional 2-3 minutes each until desired level of doneness is reached (145-150 degrees for medium rare, 150-160 degrees for medium according to the USDA.
- Remember, however, that the meat will rise in temperature as much as 10 degrees as it rests).
- Mix all rub ingredients together and set aside.
- Recipe by Clint Cantwell