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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-09-2012, 10:25 AM   #1
GrillinFool
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Default Coffee Steak - some nice Pr0n


Coffee on a steak? Actual coffee grounds? I know it sounds a little nuts, but trust me, itís outstanding. First off, I want to point out what cut of steak that is. Itís a teres major. What is a teres major steak? Other than awesome? Itís from a little used muscle in the shoulder of the cow and is the second most tender cut of beef other than the tenderloin. If you are familar with the flat iron, which is also extremely tender, you will know that the flat iron is a steak comprised of two muscles combined by some connective tissue. One of those muscles is the teres minor.


Not only is the teres major extremely tender, itís also cheap. Like $8/pound at Kenrickís where these came from. Donít look for them at your local grocer. Every now and again, they might carry it under the name petite tender or shoulder tender, but for the most part, they wonít have any idea what youíre talking about. You have to go to a full service butcher shop like Kenrickís here in St. Louis who carries them all the time, although you better get there before my dad does. When he goes, he buys them out. He has good reason to, it may be my favorite steak, itís that good. I go into the teres major a little more here.


Now letís get to the recipe for the coffee steak.

Ingredients:
4 steaks (you donít have to use teres majors for this)
1/2 cup finely ground coffee (I used a decaf hazelnut blend that I ground myself a couple days before at my local grocery store. Decaf is not a necessity.)
1/4 cup brown sugar
1 tsp black pepper
1 tsp white pepper
Salt to coat the steaks

Thatís not a teres major steak. I made this rub three days in a row. I was just as leery as you are about making a steak with coffee on it. I thought there would be a 50/50 chance it would be any good. The first night I made it, I put it on the tiniest filet youíve ever seen to see if it was any good. It was outstanding so I decided it was website worthy. The next night, I decided to try it on a salmon filet and take some pics of the ingredients. The third night, I made the steak you will see below for dad to try.


Combine all the ingredients except the salt, I did this ever so appropriately in a coffee cup:

Coat each side of the steak with coarse salt and then cover with the rub and let it come to room temperature:

Hereís a picture of the teres major covered with the rub next to two other teres majors that were getting a coating of jerk that night:

This is my standard method for grilling a steak. While the steaks are coming up to room temp, I set up the grill for two zone grilling with an incredibly hot fire on one side and nothing on the other:

The steak goes over the hot side of the grill for about 90 seconds to sear, is rotated 45 degrees and seared another 90 seconds, flipped and repeated, and then put on the side of the grill with no heat and the lid put on to bake the steak to desired doneness. Times vary depending on the heat of the fire.



I want to warn you that with the brown sugar in the rub, the steak is going to look like itís burnt:

That looks like itís more charcoal than steak, but itís fine. Trust me.
After it bakes on the side with no heat for a few minutes, it was pulled and allowed to rest:

Notice how thick it is? The teres major does something very cool. It puffs up as it cooks. By the time you pull it from the grill, it will be almost twice as thick as it was when you put it on.


And here it is sliced:

And hereís an extra money shot of a piece right before dad devoured it:

What did we drink with the coffee steak? You canít go with something mild. This 2002 Pax Syrah from Dadís buddy Don H. did the job nicely:

And this rub is excellent on salmon as well. Here are a couple shots I took when I put it on salmon:



The only thing I wouldíve done differently with the salmon is that I wouldíve put it on a maple plank next time. I think the maple smoke and coffee would make for a dynamite combo.
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Unread 01-09-2012, 10:31 AM   #2
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I love coffee for beef rubs! Never thought to try it with salmon, sounds good!
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Unread 01-09-2012, 10:35 AM   #3
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Quote:
Originally Posted by bigabyte View Post
I love coffee for beef rubs! Never thought to try it with salmon, sounds good!
+1 It all looks awesome!

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Unread 01-09-2012, 10:38 AM   #4
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Your steak looks amazing. On my way to the butcher.
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Unread 01-09-2012, 10:42 AM   #5
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Steak looks great. I never thought of using it on salmon. Coffee rub is one of my favorites on steak. Especially on an outdoor campfire.
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Unread 01-09-2012, 10:57 AM   #6
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Quote:
Originally Posted by bigabyte View Post
I love coffee for beef rubs! Never thought to try it with salmon, sounds good!
It was one of those things, I had tried the rub the night before and really enjoyed it. I was at the grocery store looking for inspiration and the salmon looked great, so I decided to try it. I'm glad I did... Probably wouldn't work on any other fish except salmon.
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Unread 01-09-2012, 11:09 AM   #7
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My "go-to" house rub has coffee in it. I never thought to put it on salmon though. As my wife was just asking for grilled fish the other day, I'll be trying it soon.
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Unread 01-09-2012, 11:18 AM   #8
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Quote:
Originally Posted by GrillinFool View Post

(I used a decaf hazelnut blend that I ground myself a couple days before at my local grocery store. Decaf is not a necessity.)




Nice looking steak and salmon.

I'm not a big fan of coffee in rubs mainly because the coffee doesn't soften in cooking and can be gritty. I do use coffee regularly in sauces and marinades in it's liquid form.
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Unread 01-09-2012, 11:18 AM   #9
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That looks wonderful! I've done a coffee/burbon marinade for brisket and it was great. The coffee was brewed though, we'll have to give the grounds a try in a rub!
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Unread 01-09-2012, 11:18 AM   #10
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Redhot and I use coffee as a major ingredient in a beef marinade/injection we do but I've never used the grounds for a rub before. Now I will!
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Unread 01-09-2012, 11:23 AM   #11
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Quote:
Originally Posted by Ron_L View Post




Nice looking steak and salmon.

I'm not a big fan of coffee in rubs mainly because the coffee doesn't soften in cooking and can be gritty. I do use coffee regularly in sauces and marinades in it's liquid form.
Make sure to grind it as finely as possible and it's not gritty at all....
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Unread 01-09-2012, 11:23 AM   #12
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11:18 Triple post!
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Unread 01-09-2012, 11:30 AM   #13
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Quote:
Originally Posted by GrillinFool View Post
Make sure to grind it as finely as possible and it's not gritty at all....
I have a commercial espresso grinder. It's still gritty. Like sand.
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Unread 01-09-2012, 11:44 AM   #14
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I was reading last night about brewed coffee being used in a brine for chicken. Sounded kindy funky, but I was intrigued. That steak looks very juicy and good. I would try this!
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Unread 01-09-2012, 11:54 AM   #15
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Quote:
Originally Posted by Ron_L View Post
I have a commercial espresso grinder. It's still gritty. Like sand.

Try a pestle and mortar.

Coffee works great on pork too...



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