Espresso Cured Strip Steak
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!
Servings: 8
Calories: 1210kcal
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
Instructions
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!
Nutrition
Calories: 1210kcal | Carbohydrates: 84g | Protein: 68g | Cholesterol: 255mg | Sodium: 3110mg