Sunday, May 18, 2014

Coffee Crusted Steak

This was ok, infact it was pretty good, but not quite as flavorful as I had hoped.  We still prefer our steak with the balsamic glaze but I think this will be a nice change when we want one. 
2 (8 oz) ribeye steaks
kosher salt, to taste
freshly ground black pepper, to taste
ground coffee (hazelnut)
1/2 tbsp olive oil
1/2 tbsp butter
Season steaks with salt & pepper, then cover with ground coffee. Heat a heavy-bottomed skillet over medium heat, and add the butter and olive oil, and heat until the butter is just browned. Cook steaks for 3 mins on each side. Let rest on a plate covered with foil for 5-10 mins before serving. Enjoy!

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