Coffee Rubbed NY Strip Steak
I know for a very long time I was super intimated by cooking certain things… any kind of steak was definitely at the top of the list!
But once you give this Coffee Rubbed NY Strip Steak a try you will not only be thanking me but will be cooking steak more and more! (all in moderation of course)
Back to it…
Honestly with cooking steak it all comes down to trial and error and just getting a feel for it.
When I first started to cook more steak I just looked up recipes and tutorials using whatever cut of meat I was cooking with and just followed it to a “T”.
So over time I started to get a feel for how long the meat took to cook and tweaked it to what I thought would be better.
Its just like anything else the more you practice it you get a more natural feel for whatever it is that you’re doing and it becomes easier!
So when you’re looking at this recipe and thinking “no I can’t make this, it’s too much work!” just give it a try cause I’m telling you once you learn to cook like this for yourself you will not only feel awesome, be eating better, going out less and also feeling pretty badass with your new culinary skills!!!
Coffee Rubbed NY Strip Steak Ingredients:
2 (16 oz. each) grass fed NY Strip Steaks
2-1/2 tsp. brown sugar
2 tsp. ground coffee
2 tsp. chili powder
1- 1/2 tsp. sea salt
1-1/2 tsp. cane sugar
1 tsp. smoked paprika
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/4 tsp onion powder
2 tsp. avocado oil
2 tbsp. unsalted grass fed butter
- Preheat oven to 425°.
- Take steaks out of the fridges, rinse with cold water. Pat dry and let rest at room temperature for 20 min.
- In a small bowl add brown sugar, ground coffee, chili powder, sea salt, cane sugar, smoked paprika, black pepper, garlic powder, and onion powder. Mix together until fully incorporate.
- Take seasoning and disperse evenly onto all sides of both steaks. You’ll want to evenly coat all sides, pressing seasoning into the steak. Set aside.
- In a large oven-safe skillet heat avocado oil on high heat until pan starts to smoke a bit.
- Gently lay do each steak into the hot oil, turn heat down to medium-high and let them cook for about 4-5 minutes.
- Flip the meat to the other side very gently, lower heat to medium.
- Add the butter to the pan and here is where it might seem a bit tricky but its not. Once you add the butter to the pan it will quickly start to melt and sizzle a bit, carefully (maybe wear an oven mit just in case) tilt the pan (while still keeping on the heat) slightly to one side to get all the melted butter and juices to pool to that side.
- Take a large spoon and scoop the melted butter and drizzle/baste over each steak, continue to do this for a minute or so. This will make the steak super juicy and flavorful so it won’t dry out.
- After the 4 minutes you will carefully take the pan and transfer to your preheated oven.
- Cook in oven for an additional 4-5 minutes, this will make the steak about medium.
- You can adjust the time depending on your desired level of doneness. NOTE: that we had really big NY Strips (about 16 oz. per steak), so if your steak is significantly smaller you may not even need to transfer to the oven to finish cooking.
- Once steak is done transfer to a cutting board, pour remaining juices from the pan over the meat.
- Let rest for about 5-10 minutes. (if you cut into it too soon all the juices will pour out and you’ll have a dry steak).
- Cut steak into slices and serve immediately.
Serving Size: 4 oz. cooked meat
Fat: 39 g
Carbohydrates: 1 g
Fiber: 0 g
Sugar: 1 g
Sodium: 153 mg (w/o added salt)
Protein: 46 g