Best Coffee And Spice Rubbed Wagyu Strip Steak Over Butternut Squash Recipes

NEW YORK STRIP STEAK WITH SPICY COFFEE RUB

New York Strip Steak with Spicy Coffee Rub image

Provided by Food Network

Time 40m

Yield 2 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 pound double New York strip steak
1/2 tablespoons brown sugar
1/2 tablespoon apricot salt
1/2 tablespoon freshly ground black pepper
1/2 tablespoon regular salt
1/2 tablespoon red chili pepper flakes
1/2 tablespoon coffee grounds
1/2 tablespoon granulated garlic
1/2 tablespoon smoked paprika

Steps:

Apply the olive oil to the entire steak and then sprinkle the rub onto the meat. Allow the flavors to develop for 2 hours.
Heat coals on a grill. When the coals are hot, move them to one side of the grill. Sear the steak for 2 minutes on each side over the coals. Move the steak to the cool part of the grill and cook with the lid on for 20 minutes.
Rest the steak for 10 minutes before slicing.

COFFEE AND SPICE RUBBED WAGYU STRIP STEAK OVER BUTTERNUT SQUASH

Coffee and Spice Rubbed Wagyu Strip Steak Over Butternut Squash image

Categories Beef

Number Of Ingredients 15

Ingredients

1 Double 8 Cattle Company Fullblood Wagyu Bone-In Strip Steak
2 tablespoons Grapeseed Oil
1 Roasted Butternut Squash: Small Butternut Squash (peeled, seeded, and cut into 1/2 inch cubes)
1/4 cup Grapeseed Oil
2 tablespoons Coffee and Spice Rub: Ancho Chile Powder
2 tablespoons Finely Ground Coffee
5 teaspoons Dark Brown Sugar
1 tablespoons Smoked Paprika
1 teaspoon Dried Oregano
1 teaspoon Freshly Ground Black Pepper
2 teaspoons Ground Coriander
1 teaspoon Ground Cumin
2 teaspoons Mustard Powder
1/2 teaspoon Ground Red Pepper Flakes
1 tablespoon Kosher Salt

Steps:

PREPARING THE COFFEE AND SPICE RUB:Mix the ancho chile powder, ground coffee, brown sugar, smoked paprika, dried oregano, freshly ground black pepper, ground coriander, mustard powder, ground red pepper flakes, ground cumin, and kosher salt in a small bowl.Coat the Fullblood Wagyu bone-in strip steak in 5 teaspoons of the rub. Save the extra rub for the butternut squash.Place the steak on a plate (uncovered), and set it in the refrigerator. Let it sit there for 3 hours.
PREPARING THE ROASTED BUTTERNUT SQUASH:After 3 hours, take the steak out of your refrigerator, and place it on your kitchen counter. Allow the steak to sit at room temperature for 1 hour while you prepare the squash. Preheat your oven to 350°F. Place the cubes of butternut squash in a medium size bowl. Lightly coat the pieces of squash with a 1/4 cup of grapeseed oil.Sprinkle 2-3 tablespoons of the coffee and spice rub on the squash. Then, lay the pieces of butternut squash out on a baking sheet. Bake for 40-50 minutes until the squash is tender
PREPARING THE FULLBLOOD WAGYU BONE-IN STRIP STEAK:Preheat the oven to 400°F. Heat 2 tablespoons of grapeseed oil in a large cast iron skillet over medium-high heat. Sear the Fullblood Wagyu strip steak for 2 minutes on each side to create a nice crust. Transfer the skillet to the preheated oven. Cook the steak for about 5-7 minutes for medium-rare doneness
FINAL STEPS:Transfer the steak to a cutting board, and let it rest for 10 minutes. Slice the Fullblood Wagyu strip steak into 1/2-inch-thick slices. Serve the steak slices over the roasted butternut squash, and enjoy!