Best Kona Rubbed Steak Recipes

Kona Coffee Rub image

Provided by JackieOhNo

Categories Polynesian

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 3

2/3 cup kona coffee beans
1/2 cup packed brown sugar
2 tablespoons coarse salt salt

Steps:

In food processor, combine all ingredients; process until coarsely ground. Store in airtight container.
To season steak: Coat both sides of 2-1/2-3-lb. boneless sirloin steak (about 1-inch thick) with 1/2 cup coffee mixture. Let stand at room temperature 30 minutes before grilling or pan-frying to desired doneness.

Kona Crusted Sirloin Steak image

Provided by SweetAsPie

Categories Steak

Time 1h

Yield 1 serving(s)

Number Of Ingredients 15

14 ounces sirloin steaks
1/3 cup sugar
1 cup kona ground decaffeinated coffee
1/2 cup parmesan cheese
1/4 cup mustard powder
1/4 cup granulated garlic
1 tablespoon black pepper
2 tablespoons lowry season salt
8 ounces salted butter
8 ounces shallots, sliced 1/8 inch thick
1 ounce clarified butter
1 tablespoon kosher salt
1 tablespoon freshly cracked pepper
1/2 teaspoon fresh lemon juice
1 tablespoon white wine

Steps:

Coffee Rub:.
Combine all ingredients and mix thoroughly.
Shallot Butter:.
Allow the whole butter to soften at room temperature.
Warm a sauté pan over high heat. Add the clarified butter, heat to the smoke point and add the shallots.
Caramelize the shallots for two minutes and season with 1 teaspoon kosher salt.
Continue to caramelize the shallots and deglaze with 1 tablespoon of white wine. Bring to a boil and remove from the heat.
Combine shallot mixture and softened butter in a stainless steel mixing bowl and whip to incorporate.
Sirloin:.
Roll the sirloin in the coffee rub pressing upon rub to create a "crust".
Barbecue the sirloin to the desired temperature being careful not to burn the crust.
Place the sirloin on a large plate and top with 2 tablespoons of shallot butter.
Sprinkle chopped parsley and serve immediately.

Kona Rubbed Steak Recipe - (5/5) image

Provided by á-4174

Number Of Ingredients 10

Recipe for Kona Coffee Rubbed Steak with Hawaiian Pink Salt
Serves 2
2 1lb steaks (New York, Ribeye, etc...)
2 Tbsp finely ground Kona Coffee (or other)
1 Tbsp brown sugar
2 tsp Hawaiian Pink or Kosher Salt
1 tsp smoked paprika
1/8 tsp cayenne pepper
Freshly ground black pepper
1-2 Tbsp canola or olive oil

Steps:

Make the Rub* Combine the coffee, brown sugar, salt, paprika, cayenne and black peppers in a small bowl. Marinate the Steak Dry steaks and sprinkle 1 Tbsp of the coffee rub onto each side of the beef. Place on a plate and cover with saran wrap. Refrigerate for 30 minutes up to 4 hours. To Cook Remove steaks and bring to room temperature, about 15 minutes. Heat a BBQ grill to high for 10 minutes. Scrape the grill and carefully coat with cooking oil. Lower heat to medium high. Lightly drizzle the steaks on both sides with the oil using a spoon or grill tongs to ensure the surface area is covered as this will prevent sticking. Place the steaks on the grill and bring the temperature down to medium high. Cook 5 minutes per side, turning the beef 90 degrees every 2 1/2 minutes for grill marks and to carmelize the rub crust. Keep the lid closed until last 2-3 minutes after you have turned the steaks. When the steaks are cooked remove them from from the grill and let them rest for 5 minutes. Slice in 1/2 inch thick strips and serve. * The rub will keep for up to 2 months in an airtight container. Add 1-2 Tbsp into any chili recipe and you'll win your local cook-off contest