Smoke In Da Eye Grilled Coffee-Coriander-Rubbed New York Strip Steak
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
43
Sourness
44
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
2 tbsps
Ground Coffee3 tbsps
Paprika (smoked)1 tsp
Dry Mustard2 tbsps
Kosher Salt1 cup
Virgin Olive Oil (extra)Directions:
1
Mix all the rub ingredients together and set aside
2
Remove the steaks from the refrigerator and allow them to come to room temperature for about 30 minutes
3
Meanwhile, heat a grill to high, placing the majority of the coals and a couple (optional) fist-sized wood chunks in the center of the grill to create a cool zone on the outer edges
4
Once the steaks have come to room temperature, coat all sides with the olive oil; then season generously with the coffee-coriander rub
5
Place the steaks in the center of the grill, cover, and cook for 3 minutes
6
Flip and grill, covered, for another 3 minutes
7
Flip and cook each side for an additional 2 to 3 minutes, until they reach your desired level of doneness (145° to 150°F for medium-rare and 150° to 160°F for medium according to the USDA
8
Remember, however, that the meat will rise in temperature as much as 10 degrees as it rests)
9
Remove from the grill and allow to rest for at least 5 minutes so that the juices have time to redistribute and don't end up all over your serving platter or cutting board
10
Mix all the rub ingredients together and set aside
11
Remove the steaks from the refrigerator and allow them to come to room temperature for about 30 minutes
12
Meanwhile, heat a grill to high, placing the majority of the coals and a couple (optional) fist-sized wood chunks in the center of the grill to create a cool zone on the outer edges
13
Once the steaks have come to room temperature, coat all sides with the olive oil; then season generously with the coffee-coriander rub
14
Place the steaks in the center of the grill, cover, and cook for 3 minutes
15
Flip and grill, covered, for another 3 minutes
16
Flip and cook each side for an additional 2 to 3 minutes, until they reach your desired level of doneness (145° to 150°F for medium-rare and 150° to 160°F for medium according to the USDA
17
Remember, however, that the meat will rise in temperature as much as 10 degrees as it rests)
18
Remove from the grill and allow to rest for at least 5 minutes so that the juices have time to redistribute and don't end up all over your serving platter or cutting board