Wednesday, August 26, 2009

Espresso Glazed Steak

This is one of the best steaks we've ever made. I'm not sure if it was the lovely cut of beef we bought from Chase Brook Natural or the amazing Espresso Glaze.
Espresso glazed steak
There is something about the flavors of coffee & beef that just go together so well. The little bit of molasses in the glaze adds just the perfect amount of sweetness.

We served the steak with some smashed potatoes & creamed red mizuna. Mizuna is a leafy green vegetable that we got from our CSA for the first time this year. They warned us in the newsletter that it can be a little bitter (a bit like mustard to us) & to add some sweetness when cooking it. I decided to cream it like I would spinach using this recipe. I think creaming the mizuna really mellowed it out & it made a great side dish for the beef.

Espresso Glazed Steak

Black Espresso Rub

1/4 c ground espresso beans (we just used instant espresso)
2 t lemon zest
3 T sugar
2 T kosher salt
2 t garlic powder
1 t ground coriander
2 t ground black pepper
1 t ground chipotle

Combine. Can be stored in the fridge for 1 month.

Steak (We shared a t-bone but this recipe will make enough for 4 rib-eyes)
1/2 c black espresso rub
3 T melted butter
2 T brewed espresso (once again we used instant with 2 T hot water)
1 T molasses

Rub your steak with the prepared Black Espresso Rub & let sit at room temperature for 30 - 60 minutes.

Prepare the glaze by mixing the butter, espresso & molasses together.

Cook the steaks on an oiled grill over high heat until nicely crusted on both sides. Move to lower heat & finish cooking until desired doneness. Brush both sides of the steaks with the glaze while cooking over the low heat. Let rest 5 minutes before serving.

If you are not reading this post in a feed reader or at OR at then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2009 Kathy Lewinski


vanillasugarblog said...

love the sauce/glaze. coriander and espresso, love it.

Kris said...

I made grilled espresso kebobs earlier this week with bison from Big Woods and agree that the coffee makes a really nice rub. Mine didn't have the lemon zest, nor did you make a sauce and it called for brown sugar but I bet the results were similar.

grace said...

well now, isn't this nifty! bitter coffee isn't something i've ever had in combination with any meat, and i'm very intrigued. the molasses is an awesome component too.

Julie said...

I'm not a coffee fan, but this does sound fantastic!

Alicia Foodycat said...

That is a lovely looking steak. I can't imagine the flavours together but I will have to try it!

beth said...

Your recipe sounds delish. Weve havent been happy with the beef that was pushed on us by the markels at chase brooke. Our last steaks we to say the least inedible. Maybe we got a old cow or something?

kat said...

Beth - That's too bad I wonder what cut it was.

Anonymous said...

Beth, they are bankrupt now! You probably got an old steak or their aged cow! Guess you cant trust Chase Brook? But their gone and I guess that's best.

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T = Tablespoon
t = teaspoon
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