I love this recipe.
The coffee beans bring out the richness of the KC Strips. And you can either rub them on the steaks or mix them in to create a fantastic steak sauce.
And . . . you have the choice of either grilling those babies or cooking them in a pan. Yes, that’s right, indoors.
I’m always thinking of you.
Enjoy this one!
Black Pepper Coffee Strip
4 10 oz. K.C. Strip Steaks
2 Tbsp. Black Peppercorns
2 Tbsp. Coffee Beans
In a coffee grinder or mortar and pestle, grind the coffee and pepper together to an even coarse consistency. Rub on both sides of each steak and let rest for one hour. Season both sides with salt, cook to medium on a hot grill, about six minutes per side, rotating a quarter turn every three minutes to create the cross hatch grill marks. The smoke gives an added depth to the coffee and pepper aromas.
Alternate cooking method:
In a hot pan, sear the strips about six minutes on each side, or until medium. Remove from pan and deglaze the pan with 1 cup of cold coffee. Reduce the coffee to about ¼ cup and whisk in 1 Tbsp. cold butter and 1 dash Worcestershire sauce, serve with the steaks.