Coffee Rubbed Steak with Coriander Recipe
February 18, 2011
Start spreading the news, I’m grilling today.
This week, Grilling.com is checking out the grilling culture in New York and I’m joining in the fun by firing up a perfectly seared New York strip steak with an added coffee and fennel pop.
Grilled Coffee-Coriander Rubbed New York Strip Steak
4 New York strip steaks, approximately 1 ½ inches thick
¼ cup extra virgin olive oil
Coffee-coriander rub (recipe below)
2 tablespoons ground coffee
3 tablespoons smoked paprika
1.5 tablespoon coriander seeds, lightly toasted then ground
1/2 teaspoon ground mustard
1 teaspoon course ground black pepper
2 tablespoons kosher salt
Mix all rub ingredients together and set aside.
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). Remove from the grill and allow to rest at least 5 minutes so that the juices have time to redistribute and don’t end up all over your cutting board. Dig in!
- Clint Cantwell, Guest Editor