Best Sirloin With Coffee Glaze Recipes

COWBOY COFFEE RUBBED SIRLOIN STEAK

Steps:

• Mix ingredient. 1 tablespoon finely ground coffee, 1 1/2 teaspoon kosher salt, 1/2 teaspoon brown sugar, 1/4 teaspoon garlic powder and black pepper. My coffee was the whole bean, so I needed to grind it first. Very fine grind is best.
• Pat dry the steak. Trim well.
• Coat the steak with a moderate coat of rub and rub it in well. Let meat rest at room temp for 15 minutes while grill preheats.
• Clean and oil grill. Preheat on high.
• Place meat over high heat and flip every 4-5 minutes. Cook until internal temp of about 140-145. About 12- 15 minutes depending on the grill and thicken.
• Allow to rest for 5-10 minutes before serving.

COFFEE MARINATED STEAK

Steps:

• In a small skillet, toast sesame seeds in butter. Add onion and garlic; saute until tender. In a large bowl, combine the coffee, soy sauce, vinegar, Worcestershire sauce and sesame seed mixture. , Pour half into a shallow dish; add steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Warm reserved marinade; serve with steak.

KONA CRUSTED SIRLOIN STEAK

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.

COWBOY STEAK WITH COFFEE AND CHILI RUB

Steps:

• Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat. In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. Cook steak for 14 minutes, turning once, for medium to medium-rare. Allow steak to sit for 5 minutes before slicing.

COFFEE-CRUSTED SIRLOIN WITH JALAPEñO RED-EYE GRAVY

Steps:

• Combine 1/2 cup ground coffee, garlic powder, pepper and salt in a flat-bottom soup bowl or pie plate. Dredge the steaks in the mixture, coating both sides. Heat the canola oil in a cast-iron skillet with an ovenproof handle over high heat. Spray the steaks with nonstick cooking spray. Sear the steaks in the skillet, turning to sear both sides. Transfer the skillet to a 450°F oven to finish cooking the steaks to the desired doneness. Remove the skillet from the oven; transfer the steaks to a plate and keep warm. Combine 1 cup brewed coffee and the stock in the hot skillet, stirring with a wooden spoon to incorporate all the brown bits. Cook over medium-high heat until the liquid is reduced to 1 cup. Add the jelly, brown sugar, lemon juice, cornstarch mixture and any accumulated juices from the steaks; mix well. Serve the gravy over the steaks.

SIRLOIN WITH COFFEE GLAZE

Steps:

• 1. COFFEE GLAZE: Cook onion in oil in a small saucepan over medium heat 4-5 minutes until translucent.
• 2. Add coffee, Worcestershire sauce, ketchup, sugar and pepper and bring to a boil. Cover, reduce heat to medium-low and simmer, stirring once or twice, 15 minutes ore until slightly thickened. Let cool.
• 3. TO GRILL: Put steak 4-6 inches above hot coals. Grill 25 - 30 minutes, turning steak and basting with glaze 4 times, until a meat thermometer inserted in thickest part reads 140 degrees F for med-rare. Let steak rest 10 minutes before slicing.
• 4. TO BROIL: Broil steak in broiler pan rack 4-6 inches from heat source, turning and basting as directed.
• 5. Keep any leftover glaze in a tightly covered jar for future use. It will keep several months in the refrigerator.