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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

September 12 2012

Coffee Crusted Steak

2 (8 oz) ribeye steaks
kosher salt, to taste
freshly ground black pepper, to taste
ground coffee (hazelnut)
1/2 tbsp olive oil
1/2 tbsp butter

Season steaks with salt & pepper, then cover with ground coffee. Heat a heavy-bottomed skillet over medium heat, and add the butter and olive oil, and heat until the butter is just browned. Cook steaks for 3 mins on each side. Let rest on a plate covered with foil for 5-10 mins before serving. Enjoy!