Steak Enthusiast

Our mid-week treat was a couple of juicy KC Strips.

These were so yummy (and large), they hung off the plate.

What better way is there to celebrate a Wednesday? Sometimes you just have to give yourself a boost in the middle of the week.

Check out what happened when my husband cut into his . . .

Now that’s juicy! (Note the A1 sauce over to the side. Not necessary, in my opinion. But to each his own.)

This treat ought to last us at least until Saturday, right? Then we’ll start feeling the urge to grill again.

And, yes, this meal happened to be prepared outside on the grill in a driving rainstorm in 22-degree weather. At night. In the dark.

We like our grill. And our steak. 

Can you blame us?

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
(Serves 4)

4 10 oz. K.C. Strip Steaks
2 Tbsp. Black Peppercorns
2 Tbsp. Coffee Beans
Salt

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.

The December 2007 issue of Texas Monthly magazine featured a huge photo of a raw cut of meat with only the word “Steak.”

Its feature story was on just that. Steak.

How to choose the right cut for you, what dry aging is, etc., etc. Very informative.

It has some suggestions on Texas steakhouses to visit. But I don’t recommend traveling all the way to Texas for a steak. Since you have all the tools to choose the steak that will suit you best, just pick one here and grill it up at home.

It’s the only way I’ve found to truly enjoy the steak experience from top to bottom. Do it yourself.

Here’s the link to that article again. Enjoy all its information — without having to book a flight on Southwest Airlines!

http://www.texasmonthly.com/2007-12-01/feature-7.php