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Dark black dinner plate with bacon mashed potatoes, broccoli and coffee rubbed grilled steak next to a black and silver fork on a dark background.

Coffee Rubbed Steak

bacon mashed potatoes, broccoli salad

STARS

Adding coffee to a dry rub imparts a bitter, smokey richness that no other spice can quite match. Enjoy our version by blackening a tri tip steak and smoothing out the flavor with ancho chile-bacon butter melted over the top. A creamy broccoli salad and bacon-mashed potatoes round out the sides.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Ingredients

Broccoli Salad

  • 1 head (about 1½ pounds) broccoli, cut into florets 
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • ¼ cup red onion, thinly sliced
  • 1 tablespoon currants

Bacon Mashed Potatoes

  • 4 slices bacon
  • 6 Yukon Gold potatoes, peeled and quartered
  • ¼ cup unsalted butter
  • 2 tablespoons heavy cream   
  • Salt and pepper to taste

Chunky Grain Mustard Dressing

  • ¼ cup mayonnaise
  • 2 teaspoons whole grain mustard
  • 1 small clove, minced
  • 1 teaspoon minced shallot 
  • 1 tablespoon apple cider vinegar 
  • ½ teaspoon celery seed
  • 1 teaspoon sugar

Bacon Butter (optional)

  • 1 tablespoon bacon fat
  • ¼ cup unsalted butter, softened 
  • ¼ teaspoon ancho chile powder 
  • ½ teaspoon dried thyme
  • ¼ teaspoon Worcestershire sauce

Coffee Rub

  • 1 tablespoon instant coffee 
  • 1 tablespoon Kosher salt 
  • 1 teaspoon smoked paprika 
  • 1 teaspoon ancho chili powder
  • 1 teaspoon brown sugar 
  • ½ teaspoon Texas smoked salt 
  • ½ teaspoon black pepper

Steak

  • 4 8-ounce New York strip steaks
Directions
1
Preheat oven to 400°F. 
2
Toss the broccoli florets with the oil and season with salt and pepper. Place on a rimmed baking sheet and roast for 10 to 12 minutes, until just tender. 
3
Heat a skillet over medium heat. When hot, add the bacon and cook until crisp, flipping once. Transfer on a paper towel lined plate to cool, then crumble or roughly chop the bacon.
4
In a large stock pot, cover the potatoes with cold, salted water and bring to a simmer. Cook until soft but not mushy, about 16 to 20 minutes. Drain the cooked potatoes and return to the pot; place over a medium-low heat for 1 to 2 minutes to dry out the moisture, then mash using a potato masher. Add the butter, whipping cream, and cooked bacon and adjust the seasoning to taste.
5
Cover the currants with warm water in a small bowl and set aside for 5 minutes, then drain.
6
To make the mustard dressing, whisk all ingredients together until emulsified.
7
Combine the roasted broccoli, currants, and red onion in a mixing bowl and toss with the dressing. 
8
In a large skillet over medium heat, pan-fry the bacon until crispy, transfer to a paper towel-lined plate. Drain the fat, reserving 1 tablespoon for the bacon butter. Mix all of the bacon butter ingredients, including the reserved bacon fat, in a small bowl.
9
Preheat the grill to medium-high or heat a grill pan over a medium-high heat.  
10
Combine all of the coffee rub ingredients in a shallow dish and dredge the steaks, coating all sides. Grill to your desired doneness (4 to 5 minutes per side for medium-rare, or 135°F internal temperature). Rest for 5 minutes before serving
11
Place the steaks on serving plates and top with bacon butter. Serve with broccoli salad and mashed potatoes.

Coffee Rubbed Steak

bacon mashed potatoes, broccoli salad

STARS

Adding coffee to a dry rub imparts a bitter, smokey richness that no other spice can quite match. Enjoy our version by blackening a tri tip steak and smoothing out the flavor with ancho chile-bacon butter melted over the top. A creamy broccoli salad and bacon-mashed potatoes round out the sides.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Broccoli Salad

  • 1 head (about 1½ pounds) broccoli, cut into florets 
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • ¼ cup red onion, thinly sliced
  • 1 tablespoon currants

Bacon Mashed Potatoes

  • 4 slices bacon
  • 6 Yukon Gold potatoes, peeled and quartered
  • ¼ cup unsalted butter
  • 2 tablespoons heavy cream   
  • Salt and pepper to taste

Chunky Grain Mustard Dressing

  • ¼ cup mayonnaise
  • 2 teaspoons whole grain mustard
  • 1 small clove, minced
  • 1 teaspoon minced shallot 
  • 1 tablespoon apple cider vinegar 
  • ½ teaspoon celery seed
  • 1 teaspoon sugar

Bacon Butter (optional)

  • 1 tablespoon bacon fat
  • ¼ cup unsalted butter, softened 
  • ¼ teaspoon ancho chile powder 
  • ½ teaspoon dried thyme
  • ¼ teaspoon Worcestershire sauce

Coffee Rub

  • 1 tablespoon instant coffee 
  • 1 tablespoon Kosher salt 
  • 1 teaspoon smoked paprika 
  • 1 teaspoon ancho chili powder
  • 1 teaspoon brown sugar 
  • ½ teaspoon Texas smoked salt 
  • ½ teaspoon black pepper

Steak

  • 4 8-ounce New York strip steaks

Directions

1
Preheat oven to 400°F. 
2
Toss the broccoli florets with the oil and season with salt and pepper. Place on a rimmed baking sheet and roast for 10 to 12 minutes, until just tender. 
3
Heat a skillet over medium heat. When hot, add the bacon and cook until crisp, flipping once. Transfer on a paper towel lined plate to cool, then crumble or roughly chop the bacon.
4
In a large stock pot, cover the potatoes with cold, salted water and bring to a simmer. Cook until soft but not mushy, about 16 to 20 minutes. Drain the cooked potatoes and return to the pot; place over a medium-low heat for 1 to 2 minutes to dry out the moisture, then mash using a potato masher. Add the butter, whipping cream, and cooked bacon and adjust the seasoning to taste.
5
Cover the currants with warm water in a small bowl and set aside for 5 minutes, then drain.
6
To make the mustard dressing, whisk all ingredients together until emulsified.
7
Combine the roasted broccoli, currants, and red onion in a mixing bowl and toss with the dressing. 
8
In a large skillet over medium heat, pan-fry the bacon until crispy, transfer to a paper towel-lined plate. Drain the fat, reserving 1 tablespoon for the bacon butter. Mix all of the bacon butter ingredients, including the reserved bacon fat, in a small bowl.
9
Preheat the grill to medium-high or heat a grill pan over a medium-high heat.  
10
Combine all of the coffee rub ingredients in a shallow dish and dredge the steaks, coating all sides. Grill to your desired doneness (4 to 5 minutes per side for medium-rare, or 135°F internal temperature). Rest for 5 minutes before serving
11
Place the steaks on serving plates and top with bacon butter. Serve with broccoli salad and mashed potatoes.