My view on steak is simple: there is good and there is too damn good. This dish is TOO DAMN GOOD!
I was very hesitant to try cooking steak with coffee. But man I’m so glad I did! The smokey bark and flavored crust you get from this recipe is out of this world.
Here’s how to whip it up:
rib-eye steak (king of all cuts)
3 tbs ground coffee
A bunch of black pepper
A bunch of kosher salt
Some chili powder (I use an Ethiopian red pepper. It’s the best!)
Some brown sugar (you’re not making a cookie so please don’t use a lot)
- mix all the spices together and coat the steak really well. Then heat up a cast iron skillet (because all other pans suck) and add a little oil. Sear the meat on high heat for three minutes per side.
- Add butter and crushed whole gloves of garlic and begin basting the steak with the garlic flavored melted butter (yes I did use butter twice in a sentence. Go ahead, judge me.) Do that for about a minute on each side.
- Alright can we address the elephant in the room now? Steak doneness. Here’s the deal, habibi: there is only one way to eat steak and that is medium rare. Just feel the steak with your fingers and make sure it’s soft and not rock hard. No rocket-science here people. If you don’t see red when you cut the steak, you burned it.
- Take that beautiful thing out of your skillet and let it rest for a bit. Gordon Ramsay does it and SO SHOULD YOU!
- Serve with your favorite veggies on the side. In this dish I made some sauteed potatoes and asparagus which I cooked in the steak’s butter multi-goodness that was left in the pan.
That’s all habibis. Give it a try and let me know how it is!