I can be a bit of a snob about steak; see I grew up in an area when some of the best beef is produced. Yeah, Northwest Iowa!! But sometimes you just want a steak and you don’t want to pay an arm and a leg. And sometimes those less expensive grocery store or “no name” steaks- well frankly, they can use a little help.
That’s when a rub or a sauce (or both) can work a little magic. This Coffee Coriander Rub is a perfect example. The salt helps it act like a dry rub, the spices add flavor (don’t worry, it doesn’t taste like coffee) and the touch of sugar helps everything caramelize beautifully, even on a tougher, less marbled grocery store steak.
The Chimichurri Sauce gilds the lily just a bit, and is optional, but it goes beautifully with the coffee rub and the flavorful mix can help distract from a less than prime cut of meat. The grading in the States here goes from Prime (almost never found in a grocery store) to Choice and then Select.
Don’t over cook your steak (I wasn’t in charge of the grilling on this one or it would have been a bit more charred & a quite a bit rarer) and cut across the grain and you’ll have a very good steak – even at a grocery store price. And rather than tossing a hunk of steak on everyone’s plate, consider resting it a few minutes and slicing it on a platter or tray and passing it around – you’ll find it goes further.
Look for steaks to be on sale before every summer holiday when the stores are trying to draw you in for their shopping. You’ll also find great prices on steak around Christmas and especially around New Year’s Eve, so if you have a hankering think about shopping strategically for your steak.
Coffee Coriander Rubbed New York Strip
For the Coffee Coriander Rub:
- 2 tablespoons brown sugar
- 2 tablespoons finely ground coffee
- 2 tablespoons smoked paprika
- 1 tablespoon kosher salt (or about 2/3 teaspoon table salt)
- 1 1/2 teaspoons ground coriander seeds
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon mustard powder
- 1/4 teaspoon red pepper flakes
Mix all ingredients together. If using whole pepper and coriander, toast them first in a small skillet until fragrant, then cool and grind. This makes more than you’ll need for the steak.
For the Steak:
- 4 New York Strip steaks, about 1 1/4 to 1 1/2″ thick
- Coffee Coriander Rub (above)
Apply the rub onto the meat in an even, thin layer. Allow the flavors to develop for 2 hours or so, refrigerated.
Bring the steak up to room temperature for 30 minutes and in the meantime, prepare grill (or heat grill pan at the appropriate time).
Set your grill (gas or charcoal) up with a two zone fire, one hot and the second zone medium. Char the steak about two minutes per side over the hot zone, then move to the cooler zone and cook until the internal temperature is about five degrees less than your preference.
The temperature guidelines state 145° to 150°F for medium-rare and 150° to 160°F for medium according to the USDA. Remember, the steak will continue to cook from carryover heat as it rests.
Today, of course, I’ll be linking to our very own Throwback Thursday Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.