Best Smoky Espresso Steak Recipes

COFFEE RUBBED STEAK

Coffee Rubbed Steak image

Our Coffee Rubbed Steak is seasoned with espresso powder and brown sugar for a deep rich flavor. Chile pepper adds a hint of heat and paprika lends a smoky note to this grilled steak recipe.

Provided by Gwynn Galvin

Time 45m

Number Of Ingredients 7

Ingredients

2 Tbs. instant espresso granules (or instant coffee powder)
2 Tbs. packed dark brown sugar
1 tsp. ancho chile pepper
1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. kosher salt
4 boneless beef shell steaks

Steps:

Combine espresso granules, brown sugar, ancho chile pepper, paprika, garlic powder and kosher salt.
Rub both sides of steaks with the rub and let stand 30 minutes.
Meanwhile brush grill grates with oil and preheat grill for direct heat grilling.
Grill steaks until desired doneness, turning once.

Nutrition Facts : Calories 513 kcal, Carbohydrate 10 g, Protein 46 g, Fat 32 g, SaturatedFat 14 g, Cholesterol 138 mg, Sodium 600 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

TOM'S ESPRESSO RIB-EYE

Tom's Espresso Rib-Eye image

Provided by Valerie Bertinelli

Categories main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 7

Ingredients

One 1 1/2- to 2-pound boneless rib-eye steak (about 1 1/2 inches thick)
1 1/2 tablespoons canola oil
1 1/2 teaspoons flaky sea salt
1 teaspoon freshly ground black pepper
1/3 cup instant espresso granules
2 teaspoons ancho chile powder
1 tablespoon salted butter

Steps:

Preheat the oven to 450 degrees F.
Rub both sides of the steak with 1/2 tablespoon oil, and sprinkle with the salt and pepper. Stir together the espresso granules and ancho chile powder in a small bowl. Rub both sides of the steak with the espresso mixture, pressing to adhere. Let stand at room temperature for about 30 minutes.
Place a large cast-iron skillet in the preheated oven until hot, about 10 minutes.
Remove the hot skillet from the oven; add the remaining 1 tablespoon oil and place over high heat on the stovetop. Add the steak to the skillet and cook, undisturbed, until a crust has formed, 2 1/2 to 3 minutes. Flip the steak and cook, undisturbed, for another 2 1/2 to 3 minutes. Using tongs, hold the steak upright to brown the edges and cook, turning occasionally, until the edges are browned, about 6 minutes.
Return the skillet to the oven and bake until a meat thermometer inserted in the thickest portion registers 145 degrees F, 6 to 8 minutes for medium-rare, or to the desired degree of doneness. Remove the steak from the skillet; top with the butter and let rest for about 10 minutes before slicing.