Espresso Crusted Steaks - Bistec de Café

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Recipe provided by the Folks at
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    • 4 to 1 lb. New York strip steaks, approximately 1" thick, very well trimmed
    • 2 tablespoons espresso coffee beans
    • 2 tablespoons black pepper corns
    • 2 Tablespoons Olive Oil


Pre-heat your grill to a medium-high grilling heat.

Wash New York strip steaks under cool running water.
Fully dry the strip steaks (very dry) with paper towels.
In a food processor or chopper, coarsely grind pepper corns and espresso beans.
Rub each dry strip steak with the oil to very lightly moisten the surface. Remove all excess oil.
Evenly coat the New York Strips with the with the rub mixture.
Press the rub mixture into the strip steaks.
Grill the steaks over pre-heated direct heat for 8 to 10 minutes.
Turn the strip steaks only one time when you see beads of juice over most of the surface.
Remove the steaks from the grill to a platter or cutting board.
Allow the steaks to rest  for 4 to 6 minutes before serving.

Sprinkle lightly with coarse kosher or grey salt to serve.

Additional Notes

Coarsely ground Kosher Salt as garnish
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