Coffee-Crusted Steak.
Did you ever in your lifetime think of rubbing coffee granules all over a gorgeous filet? Me neither! The thought never entered my mind until I came across a recipe last summer from Southern Living for Coffee-Rubbed Skirt Steak.
At first I wasn’t sure I would like the combination of coffee and steak, but the more I thought about it; I knew it was worth testing, and my version of Coffee-Crusted Steak was born.
Coffee has become a favorite ingredient added to all types of dishes: cakes, ice cream, nuts, cocktails, poultry and the list goes on. I love coffee and I love steak, so what could be worse than trying? Not trying!
I have been rewarded often and disappointed rarely when it comes to my adventurous streak concerning cooking. This is one more time my efforts were rewarded, and Coffee-Crusted Steak turned out to be one of the best steaks I have ever eaten. While cooking, the coffee and the juices from the steak formed a crust around the steak and the result was delectable.
Coffee-Crusted Steak is fantastic without sauce, but if you really want to impress your Valentine (and I know you do), go the extra mile and make the Brandy Peppercorn Sauce with Parmesan to serve on the side. The leftovers can be saved to use elsewhere if nobody licks the bowl clean.
So, it’s time to get out the coffee and to get out the steaks and to give your Valentine and yourself a treat.
Enjoy!
PS. My husband and I have made Coffee-Crusted Steaks several times and using two cooking methods. We have grilled them and pan-seared (as in this recipe). Both techniques work well, but I do think pan-searing works the very best for this recipe.
Coffee-Crusted Steak
Ingredients
- 4 5-ounce or 8-ounce filet mignon
- 2 tablespoons olive oil
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- For the Coffee Seasoning Salt:
- 1 tablespoon coarsely-cracked black peppercorns freshly ground
- 2 tablespoons Smoky Paprika
- ½ cup Lowry’s Seasoned Salt or equivalent
- ½ cup granulated sugar if using a darker roast coffee, add an extra ¼ cup granulated sugar
- ½ cup coffee granules finely ground
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- For the Brandy Peppercorn Sauce with Parmesan – optional but oh-so-good: (http://www.simplysated.com/brandy-peppercorn-sauce-parmesan/ )
Instructions
- One hour before cooking, take the steaks out of the refrigerator and pat dry with a paper towel.
- Brush both sides of steak with olive oil.
- Sprinkle both sides of steaks with 2 teaspoons Coffee Seasoning Salt and rub the mixture into the steaks.
- Set steaks aside to warm to room temperature approximately 1 hour.
- While steaks are resting, make the Brandy Peppercorn Sauce (if using).
- Preheat oven to 400F.
- After steaks are at room temperature, lightly sprinkle both sides of the steaks with coffee seasoning salt.
- Heat a cast iron pan over high heat.
- Place 1-tablespoon olive oil in the hot pan and place the steaks in the pan.
- Sear the steaks 2-3 minutes without lifting or moving them or until crusty and brown. Flip the steaks over and cook them another 2-3 minutes or until they have a nice sear.
- Transfer the cast iron skillet with the steaks to the hot oven and cook the steaks until medium-rare (130F internal temperature) or to your liking. Check the steaks internal temperature after 2 minutes, then every minute until they reach the desired temperature.
- I prefer steaks to be cooked to medium (135F internal temperature). *Remember the meat will continue cooking after it is removed from the heat source.)
- Remove the steaks from the pan, set them aside covered with a foil-tent to rest 5 minutes before serving.
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- If using Brandy Peppercorn Sauce:
- After the steaks have cooked and while the steaks rest, de-glaze the pan with ¼ brandy, bring to a boil and cook a few minutes then add this mixture to the Brandy Peppercorn Sauce with Parmesan. Stir the sauce over medium heat until the pan de-glazed pan drippings are incorporated into the sauce.
- Serve the steaks with the sauce on the side to allow each person to add their own.
- Enjoy!
Dan from Pltter Talk
We have enjoyed coffee-crusted steak but never made it ourselves; great post here, Susie. Superbly executed!Susie Gall
Thank you, Dan, and thanks for taking the time to stop by today.Del's cooking twist
What a beautiful piece of meat! Looks tender and delicious!Susie Gall
Thank you, Del. This steak always turns out incredible and my husband keeps begging me to make it again. Thanks for stopping by today.peter @feedyoursoultoo
These look totally amazing.Susie Gall
Thank you, Peter, and thanks for coming by.Jeff the Happy Husband
I was the lucky guy who got to eat one of these beauties. They were amazing. Susie, you should try them again just to be SURE you have the recipe "just right!"Susie Gall
Come to think of it, I do have extra Brandy Peppercorn Sauce - hmmm??? What to do? What to do?Chrissy
I love just salt and pepper on steak and hate it when people try to do too much with it, but this coffee seems like it'd be so perfect without overwhelming the meat itself. Wonderful!Susie Gall
Thank you, Crissy, and thank you for stopping by. I think you will love this recipe.Linda (Meal Planning Maven)
My hubbie will go crazy over this...a definite must-try! Beautiful photos as always!Caitlin
Amazing! Made this for Thanksgiving and it's my family's new favorite steak recipe. We only pan seared and it turned out fantastic! Thanks for sharing this!Andrea hudson
I'm making this right now, sans the brandy sauce (no brandy) lucky for me, I have the ingredients for the coffee salt, on hand! Can't wait!Margaret Minuth
I AM SO GLAD i FOUND THIS RECIPE AGAIN. i MADE A SMALL BATCH, LOVED THE OUTCOME ON STEAKS AND BURGERS, THEN i MADE A BIGGER BATCH. i AM ALMOST OUT AND WAS PANICKING THAT i MAY NOT HAVE SAVED THIS RECIPE. iT'S THE BOMB! nEVER COOK A STEAK OR BURGER WITHOUT IT SINCE i FOUND IT.Maria
Looks amazing. Do you have a steak recipe that will feed a crowd?Susie Gall
Hello Maria and thank you for your question. In my opinion, Beef Tenderloin is the best way to prepare/serve steak for a crowd. The cost per serving, for filet mignon (sliced beef tenderloin), is usually $10-15 per serving. That is a very reasonable price when serving filet. It is also amazingly delicious. Here is a link to my daughter's food blog (The Cookie Rookie). I am a regular contributor and this is one of my recipes. https://www.thecookierookie.com/best-beef-tenderloin-recipe/ . Thanks for stopping by and have a great day.Ed Lewis
When you speciy Coffee Granules do you mean freeze dried instant coffe or finely ground roasted coffee beans?Susie Gall
Hey Ed. Thank you for your question. I should say instant coffee granules or even espresso powder - not finely ground roasted coffee beans. That's a great question and I appreciate it. Have a great holiday. SusieErin
WOW! so easy and so good!Susie Gall
Thank you, Erin, and thank you for taking the time to comment. Have a terrific weekend.