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Guy Fieri - Java Crusted New York Steak with Stout Glaze

Ingredients

  • Medium Grind Italian Roast Coffee, 1/2 cup
  • Black Peppercorns, 1/2 cup, freshly cracked
  • Packed Dark Brown Sugar, 1/4 cup, plus 2 tablespoons
  • Kosher Salt, 1/4 cup
  • Granulated Garlic, 1/4 cup
  • Cayenne Pepper, 11/2 tablespoons
  • Paprika, 11/2 tablespoons
  • To Thick New York Strip Steaks, 4 (1 1/2 to 2-inch) thick New York strip steaks
  • Olive Oil, 2 tablespoons
  • Stout, 16 ounces
  • Unsalted Butter, 2 tablespoons, room temperature

Directions

Source: http://www.foodnetwork.com/recipes/guy-fieri/java-crusted-new-york-steak-with-stout-glaze-recipe/index.html

* Preheat oven to 425 degrees F.



Combine coffee, peppercorns, 1/4 cup brown sugar, salt, garlic, cayenne pepper and paprika in a small bowl. Press firmly onto steaks. Let steaks rest, covered, for 30 minutes at room temperature.



To cook, heat oil in a large saute pan until almost smoking. Add steaks and sear 2 to 3 minutes on each side. Do not overcrowd the pan. Use 2pans if needed. Remove steaks to a baking dish and finish cooking in the oven until desired doneness. Remove to a cutting board or platter and let rest 10 minutes before slicing.



Meanwhile, bring stout to a simmer in a small saucepan and reduce by about 1/3. Remove from the heat and whisk in the butter and 2 tablespoons brown sugar. After steaks have rested, pour any juices from the cutting board into the sauce, and serve with steaks.
* Preheat oven to 425 degrees F.



Combine coffee, peppercorns, 1/4 cup brown sugar, salt, garlic, cayenne pepper and paprika in a small bowl. Press firmly onto steaks. Let steaks rest, covered, for 30 minutes at room temperature.



To cook, heat oil in a large saute pan until almost smoking. Add steaks and sear 2 to 3 minutes on each side. Do not overcrowd the pan. Use 2pans if needed. Remove steaks to a baking dish and finish cooking in the oven until desired doneness. Remove to a cutting board or platter and let rest 10 minutes before slicing.



Meanwhile, bring stout to a simmer in a small saucepan and reduce by about 1/3. Remove from the heat and whisk in the butter and 2 tablespoons brown sugar. After steaks have rested, pour any juices from the cutting board into the sauce, and serve with steaks.

Grocery List for this recipe

1Medium Grind Italian Roast Coffee

1Black Peppercorns

1Packed Dark Brown Sugar

1Kosher Salt

1Granulated Garlic

1Cayenne Pepper

1Paprika

1To Thick New York Strip Steaks

1Olive Oil

1Stout

1Unsalted Butter