Sprinkle both sides of steaks evenly with salt, and let stand 10 minutes.
Combine ground coffee and cracked pepper; rub both sides of steaks with coffee mixture.
Cook steaks in hot oil in a large nonstick ovenproof skillet over high heat 2 minutes or until well browned. Remove skillet from heat, and turn steaks.
Bake steaks in skillet, browned sides up, at 350° for 5 minutes or to desired degree of doneness. Remove steaks from skillet, and keep warm.
Sauté onion in skillet 2 minutes or until tender. Remove skillet from heat; stir in bourbon, and let stand 30 seconds. Return skillet to heat, and cook, stirring often, until liquid almost evaporates. Add brewed coffee, and cook, stirring often, over medium heat, 5 minutes or until liquid is reduced by half. Remove skillet from heat, and stir in butter until melted. Pour sauce over steaks; sprinkle with parsley, if desired, and serve immediately.
Probably there's nothing wrong with the recipe if you like coffee and steak together, but this was a total bust for me. I am a coffee and a steak lover, but apparently I prefer those two loves completely separate. I found the coffee flavor to be very overpowering, and it did not compliment that steak very well, and I used a good quality coffee on a decent cut of meat. Though I wouldn't make this again, if you're going to try it, go easy on the coffee rub part to start. otherwise, it really takes over.
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