Many steak connoisseurs will emphasis their preference for only seasoning beef with a coat of olive oil and coarsely ground salt and fresh cracked pepper; perhaps some rosemary to taste. I agree that this avenue enables the flavor of the beef to be the star of the show while allowing your taste buds to salivate over the beefy flavors instead of spices and herbs. This approach bodes especially well for high quality cuts of well marbled dry-aged U.S.D.A. Prime certified beef that have distinctive aromas and flavors. These aromas intensify throughout the aging process, which may go as long as 120 days, but often is considered ripe at about 21 to 45 days. At any rate, utilizing a rub or any seasonings beyond salt and pepper on dry aged steaks is often described as overkill to those with a well trained palette for tasty beef.
This dish highlights a technique of crusting a steak with a flavorful rub to enhance your grilled meat. I would recommend testing out a recipe of this nature on U.S.D.A. Choice or Select certified beef. If you have a penchant for marbling, go ahead and splurge on a U.S.D.A. Prime certified cut. However, I would advise against trying this on any dry-aged cuts of beef as there’s a strong likelihood that the dry rub may overpower the flavorful beef and marbling that you’re paying a premium for. Without further ado.
Step 1: Combine all the ingredients for the Coffee Rub and mix thoroughly.
Step 2: Drizzle Olive Oil over the steak. Evenly coat the NY Strip in Olive Oil by massaging the Olive Oil over the steak and then begin to let the steak rest at room temperature.
Allowing the steak to come to room temperature will improve the cooking process as the internal temperature will be significantly lower than had you taken the steak out of the refrigerator and grilled immediately. I generally allow the steak to sit at room temperature (roughly 70 to 75 degrees Fahrenheit) for at least one hour prior to grilling. Allowing the steak to rest at room temperature may be performed prior to or after coating the steak with the coffee rub.
Step 3: Coat the steak with Coffee Rub
In hindsight, I over coated the steak with Coffee Rub. For my preference, I’d use much less Coffee Rub in the future. Perhaps I’ll post an update at some point. While your steak is sitting at room temperature, preheat your grill to roughly 550 degrees Fahrenheit or higher.
Step 4: Once the grill is preheated, placed the steaks on the grill and cook to your desired internal temperature. When your steak is closer to 2 inches thick or more, a meat thermometer comes in handy, otherwise estimate when its ready to come off the grill in accordance with your preferences. One way to estimate when your steak is ready in accordance to your preference is by performing the touch test to feel meat’s firmness. Checking the internal temperature is the best approach.
Step 5 (Optional): This step is a tasty alternative to simply eating your steak after it is finished cooking. I often enjoy steaks covered in melted butter. Cut small slices of butter and place on top of steak. If you have any prepared compound butter such as Herb Butter or Garlic Butter, feel free to use that instead.
Step 5 (Optional): Cover the steak to facilitate melting the butter slices over the steak while the steak is resting. Most grilled steaks require a resting period after taking the steaks come off the grill to enable the juices within the steak to settle.
Step 6: Plate your Steak and enjoy your meal! The Coffee Crusted New York Strip Steak is paired with oven roasted sweet potatoes and grilled asparagus.