Espresso-Rubbed New York Strip Steaks
by Donato Coluccio, Chef, Donato's Restaurant, Pittsburgh, Pennsylvania
- 4 (12-ounce) Certified Piedmontese New York strip steaks
- Drizzle of canola oil
- ¼ cup ground espresso beans
- 1/8 cup cocoa powder
- 1 tablespoon dry mustard
- ¼ teaspoon red pepper flakes
- 2 tablespoons coarsely ground black pepper
- ¼ cup granulated garlic
- 1 tablespoon granulated onion
- 1 teaspoon ground cloves
- ¼ cup smoked kosher salt
- 1½ tablespoons raw sugar
- ¼ cup grated Parmesan cheese
Let the steaks rest at room temperature for about 10 minutes to relax. While the steaks are resting, mix the dry rub ingredients together and set aside.
Rub the steaks with canola oil, and then rub them all over with the Espresso Rub.
Broil or grill the steaks to medium-rare, or your desired doneness.
Please note: Certified Piedmontese® beef cooks faster than other beef, so when grilling be careful not to overcook. We recommend a lower final temperature than you might use with traditional beef. A kitchen thermometer inserted into the steak should read 120°F for medium-rare, 125°F for medium.
Pairing: Glenlivet whisky, or Laphroaig Scotch for a smokier drink