Strip Steaks with Coffee Cumin Rub
Iain Bagwell
Befitting a restaurant with both log walls and white tablecloths, the steak at the Grand Canyon’s El Tovar Dining Room is earthy yet refined. Executive chef Matt McTigue seasons Arizona- raised beef with a coffee rub and adds a malty beer sauce. Pair with our Black Lager Demi-Glace.
How to Make It
1
Let steaks stand at room temperature 1 hour. Meanwhile, combine coffee, cumin, and 1/4 tsp. each salt and pepper. Brush steaks all over with oil and sprinkle all over with remaining salt and pepper. Season evenly on 1 flat side with coffee rub, gently pressing it in (you may have some rub left over).
2
Prepare a grill for indirect high heat (450° to 550°). For charcoal, leave an area cleared of coals; for gas, turn all burners to high, then turn off one (the indirect heat area). Sear steaks over direct heat, covered, turning once, until browned, 8 to 10 minutes total. Move to indirect heat and cook, covered, until done the way you like, 1 to 2 minutes for medium-rare (130° in center; check with an instant-read thermometer).
3
Set steaks on a cutting board and let rest about 5 minutes. Drizzle with demi-glace.
Ingredients
4 boneless New York strip steaks, each 11⁄4 to 11⁄2 in. thick and 12 to 14 oz., fat and silverskin trimmed
2 tbsp ground dark-roast coffee
¼ tsp ground cumin
1 ½ tsp kosher salt, divided
1 ½ tsp freshly ground pepper, divided
1 tbsp extra-virgin olive oil
Black Lager Demi-Glace (see recipe)
Directions
1
Let steaks stand at room temperature 1 hour. Meanwhile, combine coffee, cumin, and 1/4 tsp. each salt and pepper. Brush steaks all over with oil and sprinkle all over with remaining salt and pepper. Season evenly on 1 flat side with coffee rub, gently pressing it in (you may have some rub left over).
2
Prepare a grill for indirect high heat (450° to 550°). For charcoal, leave an area cleared of coals; for gas, turn all burners to high, then turn off one (the indirect heat area). Sear steaks over direct heat, covered, turning once, until browned, 8 to 10 minutes total. Move to indirect heat and cook, covered, until done the way you like, 1 to 2 minutes for medium-rare (130° in center; check with an instant-read thermometer).
3
Set steaks on a cutting board and let rest about 5 minutes. Drizzle with demi-glace.
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