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Boy Eats World!
by David Lawrence
I first heard the idea of coating a big juicy piece of steak with coffee grounds from my friend John. It seemed strange, to say the least. Then I read an article about a restaurant in Seattle that featured something similar and it was all the rage. So I gave it a try. My first attempts were entirely too peppery, leaving my lips numb for hours, but I finally got it right. The coffee rub forms a beautiful, almost black crust on the outside, and as you cut into the steak it gives way to the tender pink meat inside. One bite and I was hooked! Take my word, however odd it may sound, it's a killer combination. Thanks, John!
FOR THE COFFEE RUB
• 1/2 cup coarsely ground coffee beans
• 1/4 cup kosher salt
• 1/4 cup coarsely ground black pepper
• 1/4 cup packed dark brown sugar
FOR THE STEAKS
• 2 tablespoons canola oil
• 4 (8-ounce) New York or rib eye steaks
Preheat the oven to 400°F.
To make the dry rub, place the coffee, salt, pepper, and brown sugar in a small bowl and toss gently with a fork to combine.
To make the steaks, heat the canola oil in a large, heavy, ovenproof skillet (preferably cast-iron) over high heat until almost smoking. Pat the steaks dry with paper towels and generously and evenly coat all sides with the coffee rub, pressing it in a bit. Any leftover rub can be stored in the freezer for another time. Sear well to form a good crust, 2 to 3 minutes per side. Don't panic if the steaks look a little charred, that's what you're going for and will ensure lots of flavor. Transfer the skillet to the hot oven and cook 5 to 7 minutes for medium-rare, or until desired doneness. Remove to a platter and let the meat rest for 5 to 10 minutes before devouring.
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