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Home » Recipes » Coffee Rubbed New York Strip Steak

Coffee Rubbed New York Strip Steak

04/12/2016 By Laura Leave a Comment

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Adapted from Bobby Flay as seen in Bon Appetit, April 2016

Created by Laura on 04/12/2016

  • Prep Time: 10m
  • Cook Time: 10m
  • Serves: 4
  • Category: Beef, Low carb, Recipe

Ingredients

  • 2 16-oz. New York Strip steaks, or other steaks, as desired. 1-in. Thick preferred
  • 2 tbsp. Chile powder
  • 2 tbsp. Finely ground coffee beans
  • 5 tsp. Dark brown sugar
  • 1 tbsp. Smoked paprika
  • 1 1/2 tsp. Dried oregano
  • 1 1/2 tsp. Ground black pepper
  • 1 1/2 tsp. Ground coriander
  • 1 1/2 tsp. Mustard powder
  • 1 tsp. Chile powder (can substitute 3/4 ground red pepper flakes)
  • 1 tsp. Ground ginger
  • 1 tbsp. Kosher salt plus more for seasoning
  • 2 tbsp. Vegetable oil

Instructions

  1. Mix all the dry spices, including the 1 T Kosher salt, together in a bowl. Season the steaks generously with salt, then rub 5 tsp of the spice mix onto all sides of each steak.
  2. Place seasoned steaks on a wire rack set atop a rimmed baking sheet or platter. Leave at room temperature for 1-2 hours, or refrigerated for up to 6 hours. If refrigerated, let steaks come to room temperature before cooking.
  3. Preheat oven to 400F. Heat a large cast-iron skillet. Drizzle the oil in the skillet and sear steaks on each side to form a nice crust, about 2 minutes per side.
  4. Transfer skillet to oven. For Medium-Rare, cook steaks until they are 120F at the thickest part of the steak. This will take about 5 minutes for a 1" thick steak. When they are 120F, place on a cutting board, cover with foil. Let rest 10 minutes. Slice and serve.
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