Grilled New York Strip Steak with Coffee Dry Rub
July 29, 2013
It’s that time of year again when some of the biggest names in barbecue and grilling start rolling out their latest must-have cookbooks. This year, the dynamic duo of Paul Kirk and Ardie Davis are back with America’s Best BBQ – Homestyle, a title that includes the following recipe from yours truly. Be sure to check it out and stay tuned for other books to add to your collection!
We can always count on Clint Cantwell to come up with flavor profiles that, at first glance, make us blink like we just got smoke in our eyes. Here he’s done it again by rubbing steak with coffee, paprika, and coriander—some of the hottest seasonings out there now. It opens up some new flavors you might not have thought of, but they work!
Coffee-Coriander Steak Rub
2 tablespoons ground coffee
3 tablespoons smoked paprika
1½ tablespoons coriander seeds, lightly toasted and ground
½ teaspoon dry mustard
1 teaspoon coarsely ground black pepper
2 tablespoons kosher salt
4 New York strip steaks, about 1½ inches thick
¼ cup extra virgin olive oil
Mix all the rub ingredients together and set aside.
Remove the steaks from the refrigerator and allow them to come to room temperature for about 30 minutes. Meanwhile, heat a 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 the steaks have come to room temperature, coat all sides with the olive oil; then season generously with the coffee-coriander rub. Place the steaks in the center of the grill, cover, and cook for 3 minutes. Flip and grill, covered, for another 3 minutes. Flip and cook each side for an additional 2 to 3 minutes, until they reach your desired level of doneness (145° to 150°F for medium-rare and 150° to 160°F 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 for at least 5 minutes so that the juices have time to redistribute and don’t end up all over your serving platter or cutting board.
–From Americas Best BBQ Homestyle By Ardie A. Davis and Chef Paul Kirk Andrews McMeel Publishing LLC