Java Crusted New York Steak with Stout Glaze

Yield: 4 servings
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  • 1/2 cup medium grind Italian Roast coffee
  • 1/2 cup black peppercorns, freshly cracked
  • 1/4 cup packed dark brown sugar, plus 2 tablespoons
  • 1/4 cup kosher salt
  • 1/4 cup granulated garlic
  • 11/2 tablespoons cayenne pepper
  • 11/2 tablespoons paprika
  • 4 (1 1/2 to 2-inch) thick New York strip steaks
  • 2 tablespoons olive oil
  • 16 ounces stout
  • 2 tablespoons unsalted butter, room temperature


  1. Preheat oven to 425 degrees F.

  2. 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.

  3. 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.

  4. 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.
May 2011

This recipe is a personal recipe added by cramsham and has not been tested or endorsed by MyRecipes.

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