The trick is to smoke the meat and not make the meat smoke
COFFEE & PEPPER STEAKS
Date: April 18, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Coffee & Pepper Crusted Steak
Simple prep: Coarse grind some coffee beans & black peppercorns, & season all sides with that mix plus some kosher salt
The steaks are seasoned and rest for 15 minutes while the grill is warming up
The steaks were grilled using high direct heat for 10 minutes
The steaks were served with some french fries and a spicy Southwestern mixed veggies medley
A nice double strong lager was the final touch
The steaks have rested for 3 minutes and are ready to eat
It is hours later and it seems like my lips are still tingling from these spicy steaks
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
This recipe from Weber’s Art of the Grill was short on prep time, but long on flavor. The prep could be done in the time the grill was heating up. The steaks were seasoned with kosher salt and whole black peppercorns and coffee beans, which had been coarsely ground in a spice grinder. The steaks were direct grilled over high heat to a moist medium. These N.Y. strip steaks were very tender and quite spicy with a pepper in the foreground and a nice coffee flavor in the background. Don’t serve these to someone who favors bland food.