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Coffee-Crusted T-Bone Steak, Honey Glazed Ginger Carrots

by , Chef, Kukio Golf & Beach Club, Kailua-Kona, Hawaii

Coffee-Crusted T-Bone Steak, Honey Glazed Ginger Carrots

Serves 1 to 2

  • 1 (22-ounce) Certified Piedmontese T-bone steak
  • 1 cup coarsely ground coffee
  • 3 tablespoons (1 ounce) sea salt
  • ⅔ cup (3 ounces) course brown sugar

In a bowl, combine the coffee, sea salt, and brown sugar.

Preheat a grill to high heat (at least 400°F).

Rub the T-bone all over with the coffee rub mixture. Place the steak on the grill for about 7 minutes per side. Remove from grill and let rest for five minutes before serving. Serve alongside Honey Glazed Ginger Carrots and Carrot Top Fritters (recipes follow). Drizzle some of the ginger honey around the entire dish.

    • Honey Glazed Ginger Carrots
    • 2½ tablespoons (2 ounces) light colored honey
    • 1 teaspoon fresh grated ginger
    • 5 or 6 baby carrots, with leafy tops
    • Sea salt, as needed

    Mix the honey and ginger and set aside. Remove the carrot tops and reserve (for fritters); clean the carrots, pat dry and toss with honey mixture. Season with a little sea salt and roast on a sheet pan at 350°F for 7 minutes. Set aside until ready to serve.

      • Carrot Top Fritters
      • ½ pound carrot tops, blanched and chopped finely*
      • ½ cup grated carrot
      • ½ cup green onions, chopped finely
      • 1 whole egg
      • 2 tablespoons all-purpose flour
      • ½ teaspoon baking powder
      • ½ teaspoon salt
      • Pinch black pepper
      • Grape seed oil for frying
      • *Carrot tops are simply the leafy greens that grow above ground. Look for carrots with their tops still attached at your farmers market, or in the produce aisle at your grocer.

      In a mixing bowl, combine the flour and baking powder. Add the remaining ingredients to the bowl and mix to combine.

      Fill a pan about halfway with grape seed oil and heat to 350°F. Fry the fritters two minutes on each side. Perfectly cooked fritters should be crispy on the outside and soft in the inside. Serve hot.

      Pairing: Nickle & Nickle, Witz End Cabernet 2006

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