Coffee Rubbed Steak (Edit recipe)

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This steak couldn't be easier to prepare, and the end result is beyond flavorful. The coffee, garlic, coriander, and mustard impart so much flavor to the steak, even when you rinse them off. And a gorgeous sear with a good crust and juicy interior will make this an unforgettable meal. Bonus because it uses leftover coffee grounds, so it's a great way to reduce waste!

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	367
Fat:	29 g
Carbohydrates:	1 g
Protein:	23 g
Cholesterol:	90 g
Sodium:	109 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 2

Ingredients

2 KC Strip Steak - Bachman Family Farms, or steak of choice!
1/2 cup Coffee Grounds, leftover from brewing coffee
1 head Garlic, finely minced, grated, or pressed
1/2 tsp ground Coriander
1 tsp Black Pepper
1 Tbsp Dijon Mustard

To Sear

Sea Salt
Black Pepper
Avocado Oil
2 Tbsp Salted Butter, optional (omit for Whole30 or use ghee instead)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add coffee grounds, minced garlic, ground coriander, black pepper, and mustard to a bowl, and mix well to evenly combine.
Rub mixture all around steaks, covering completely in an even layer.
Cover and refrigerate overnight (or at least for 6-8 hours).
30-45 minutes before cooking, remove steak from the fridge, rinse off coffee rub, and set on a plate on the counter, allowing the steak to come to room temp-ish for even cooking.
When it's time to cook, season the steak well on all sides with salt and pepper.
Cook as desired, and to your preferred doneness! I prefer to sear mine in a hot skillet to get a good crust on it, then baste with butter.
Allow the steak to rest for 10 minutes.
Slice against the grain, finish with a sprinkle of flakey salt and serve!