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Espresso Cured Strip Steak

Recipe Categories: All Recipes | Strip Steak

2 hrs
Marinade Time

Prep time: 1 hr

Cook time: 30 min

Serves: 8

Nutrition Info

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Amazing scarcely seems adequate to describe this unique and flavor-full entree and side. Have you ever heard of espresso-cured steak? Well now you can serve it to the accolades of family and friends. You'll be the talk of the gourmet crowd with this one. The Honey-Chipotle glaze for the Strip Steaks also contains coffee and the Grilled Corn Aged White Cheddar Grits provide a phenomenal side show of their own!

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Boneless New York Strips

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Ingredients

For the steak:

2 ounces Canola Oil
2 ounces Garlic Cloves (peeled and chopped)
2 ounces Shallots (peeled and chopped)
2 ounces Jalapenos (stemmed and chopped)
2 ounces Cracked Black Pepper
2 quarts Coffee
1 cup Sugar
4 ounces Cilantro (washed and chopped)
2 ounces Kent Rathbun Elements Steak and Chop Garlic Salt

For the honey-chipotle glaze:

2 Tablespoons Canola Oil
2 Tablespoons Garlic Cloves (peeled and chopped)
2 Tablespoons Shallots (peeled and chopped)
1 cup Yellow Onions (peeled and chopped)
1 Tablespoon Coriander Seeds
1 Tablespoon Cumin Seeds
1 Tablespoon Chili Powder
1 Tablespoon Black Peppercorns
4 ounces Chipotle in Adobo
1/2 cup Honey
2 cups Black Coffee
2 Tablespoons Cilantro (washed and chopped)

For the grilled corn aged white cheddar grits:

4 each Ears of Yellow Corn (cleaned)
2 Tablespoons Canola Oil
1 Tablespoon Kent Rathbun Elements Steak & Chop Garlic Salt
2 ounces Whole Butter
1 Tablespoon Garlic Cloves (peeled and minced)
1 Tablespoon Shallots (peeled and minced)
2 cups Chicken Stock
1 cup Whole Milk
2 teaspoons Cracked Black Pepper,
1 cup Yellow Grits (rinsed, chaff removed)
1 Tablespoon Kent Rathbun Elements Steak & Chop Garlic Salt
1/2 cup Aged White Cheddar
1 cup Grilled Corn Kernels, from above
1/4 cup Scallions (chopped fine)

Preparation

To prepare round rock honey-chipotle glaze:

In a sauce pot, add canola oil and sauté garlic, shallots and onions until caramelized.
Add coriander seeds, cumin seeds, chili powder and black peppercorns and continue to cook for 2 minutes.
After spices begin to toast, add chipotle chilies and honey and continue to cook for one minute.
Deglaze pan with black coffee and reduce until glaze thickens.
Once the sauce has reached the proper consistency, reduce heat and steep the cilantro for 10 minutes.
Pass the glaze through a fine mesh chinois and store properly.

To prepare the Grilled Corn Aged White Cheddar Grits:

Place ears of corn on a cookie sheet, coat with canola oil and season with Kent Rathbun Element's Steak & Chop Garlic Salt.
Place ears of corn on a medium hot wood fire or charcoal grill. Grill corn until golden brown on all sides.
Remove from grill and let cool.
Once corn has cooled, cut corn kernels from the cob and set aside for later use.
In a large sauce pan, melt whole butter and sauté garlic and shallots until translucent.
Add chicken stock, whole milk and cracked black pepper and bring to a boil.
Once chicken stock has come to a boil, add grits and Kent Rathbun Elements Steak & Chop Garlic Salt.
Return to a simmer and continue to cook until grits thicken (15-18 minutes).
Once grits have reached desired thickness, garnish with aged white cheddar, grilled corn kernels and scallions.

To prepare the Espresso Cured Strip Steak:

In a large sauce pot, add canola oil and sauté garlic, shallots and jalapeno until caramelized.
Add cracked black pepper and deglaze with coffee.
Add sugar and bring to a boil.
Reduce coffee until it starts to thicken.
Turn off heat and add cilantro.
Transfer to a blender and blend smooth.
After cure is cool, cover strip steaks and marinate for about 2 hours.
Season with Kent Rathbun Elements Steak & Chop Garlic Salt and grill or sear until steak is medium rare.

To serve:

Prepare each plate with one steak and a serving of the grilled corn aged white cheddar grits. Drizzle with honey-chipotle glaze and enjoy!