Coffee + Cocoa Crusted Steak, Pink Peppercorn wINE sAUCE

I know that celery, bell pepper, and onion are the official holy trinity of cooking… but if I had to pick my own personal holy trinity of foods, I think I wold have to pick coffee, chocolate, and red wine. So, why not put it all on a steak. Not much could go wrong.

Coffee and cocoa in a spice rub for steak is nothing revolutionary, but after trying a few different combinations of spices, I’ve found this recipe has the perfect balance of bitter, sweet, and smoky. This dry rub also creates the best crust on the steak. When it cooks, it’ll look like it’s burning and getting really dark. This is just the cocoa and coffee crisping up and the brown sugar caramelizing, which will result in that smoky, charred, and slightly sweet flavor.

The coffee and chocolate flavors are complementary, but not so overwhelming that you can’t turn leftovers into steak and eggs the next morning (I totally did).

As or the sauce, I do clean out my pan a little after searing the steak because as much as I want those steak drippings, the burnt coffee granule bits don’t make for the silkiest pan sauce. After basting the steak, I just lightly wipe out the cast iron — no need to wash it completely. This sauce is really similar to a bordelaise, but without demi glace and with the addition of pink peppercorn. Pink peppercorns have a nice floral, fruity, subtly sweet aroma and taste with a slight peppery bite. They brighten up the rich, dark red wine pan sauce and bring out the fruity notes of the coffee and cocoa in the steak so well.

Coffee + Cocoa Crusted Steak, Pink Peppercorn Wine Sauce

Yields 2, 1 lb. New York Strip Steaks (serves 3-4)

Prep Time: 15 minutes | Cook Time: 15 minutes

Coffee and Cocoa Crusted Steak

• 4 cloves

• 1 cinnamon stick

• 1 tsp. crushed red pepper flakes

• 1 tsp. black peppercorns

• 1 tbs. coffee grounds - medium ground

• 1 tbs. cocoa powder

• 3 tsp. dark brown sugar

• 3 tsp. Kosher salt

• 1/4 tsp. ground cayenne

• 1 tsp. each onion powder, garlic powder, and paprika (either smoked or regular)

• 2 New York Strip steaks, roughly 1.5-2 inches thick each

• Canola or light olive oil

• 4 tbs. butter

• 2 garlic cloves, smashed

• 2 sprigs thyme

Pink Peppercorn Wine Sauce

• 1 shallot, finely minced

• 1 garlic clove

• Pinch salt and black pepper

• 1 tbs. pink peppercorns

• 1 sprig thyme

• 1 cup dry red wine

• 2 cups veal or beef stock

• 2 tbs. cold butter

Preheat oven to 425ºF. Remove steak to come to room temperature while making the dry rub.

In a saucepan over medium heat, toast the cinnamon stick, black peppercorns, cloves, and crushed red pepper flakes until they are fragrant—about 2-3 minutes. Remove and place in a spice grinder or mortar/pestle. Remove the cinnamon stick and set aside. Grind to a mediium-course grind and add the coffee grinds, sugar, cocoa, salt, and other spices. Grate about 1/4 tsp. of the cinnamon stick into the mixture. Stir to combine. Coat an even, thin layer with full coverage over the steaks except for the fat strip. Set aside while heating up a large cast-iron or stainless steel pan over high heat.

Cook the steaks one at a time or together depending on size of the steaks and size of the pan. You want to make sure the steaks have a couple inches of room surrounding them to sear well. Once hot to the touch, add oil to coat the bottom of the pan in a thin layer. Using tongs, rub the fat strip of the steak in the pan until it is golden brown. Place the steak down to sear on one side until dark brown and a nice crust has formed, about 3 minutes. Repeat on the other side—2 minutes into it, add 2 tbs. of butter per steak. Throw in the garlic cloves and sprig of thyme. Baste the steak for about 1 minute. Remove steak to a rack-lined sheet tray and pour the butter/garlic/thyme over the steak. Temp the steak from the center of the side through the middle of the steak — it should read 120ºF for a rare steak or 130ºF for a medium rare steak. If it s under temp, place in an oven preheated to 425ºF and cook until an internal temperature of your liking. Allow to rest while making the sauce.

• Note that the longer you cook a New York Strip steak, the tougher it will be.

Use a paper towel to quickly wipe out the coffee granules/burnt bits. Add in a drizzle of oil, the minced shallot, garlic clove, and salt. Let the shallots soften and become translucent. Add in the pink peppercorns and thyme. Once the shallots start to get a touch of color, add the wine and allow it to reduce by 3/4. Add in the stock and stir. Let reduce until almost thick enough to coat the back of a spoon. Remove from heat, remove the thyme and garlic cloves, swirl in the cold butter using a spatula until completely melted in and glossy. Season with more salt/pepper to taste. Add in more stock one splash at a time if neeed to loosen it up.

Slice the steak against the grain and serve with the sauce.