Coffee-Crusted Steak

• Meat

  • 4 (5-ounce or 8-ounce filet mignon

• Baking & Spices

  • 1/2 cup Granulated sugar
  • 2 tbsp Paprika, smoky
  • 1 tbsp Peppercorns, coarsely-cracked black freshly ground

• Oils & Vinegars

  • 2 tbsp Olive oil

• Drinks

  • 1/2 cup Coffee granules, finely ground

• Other

  • ½ cup Lowry’s Seasoned Salt or equivalent

Found on simplysated.com

Description

Ingredients

• 4 (5-ounce or 8-ounce) filet mignon
• 2 tablespoons olive oil
• --------------------
• For the Coffee Seasoning Salt:
• 1 tablespoon coarsely-cracked black peppercorns, freshly ground
• 2 tablespoons Smoky Paprika
• ½ cup Lowry’s Seasoned Salt or equivalent
• ½ cup granulated sugar (if using a darker roast coffee, add an extra ¼ cup granulated sugar)
• ½ cup coffee granules, finely ground
• --------------------
• For the Brandy Peppercorn Sauce with Parmesan – optional, but oh-so-good: (http://www.simplysated.com/brandy-peppercorn-sauce-parmesan/ )

Directions

• One hour before cooking, take the steaks out of the refrigerator and pat dry with a paper towel.
• Brush both sides of steak with olive oil.
• Sprinkle both sides of steaks with 2 teaspoons Coffee Seasoning Salt and rub the mixture into the steaks.
• Set steaks aside to warm to room temperature approximately 1 hour.
• While steaks are resting, make the Brandy Peppercorn Sauce (if using).
• Preheat oven to 400F.
• After steaks are at room temperature, lightly sprinkle both sides of the steaks with coffee seasoning salt.
• Heat a cast iron pan over high heat.
• Place 1-tablespoon olive oil in the hot pan and place the steaks in the pan.
• Sear the steaks 2-3 minutes without lifting or moving them or until crusty and brown. Flip the steaks over and cook them another 2-3 minutes or until they have a nice sear.
• Transfer the cast iron skillet with the steaks to the hot oven and cook the steaks until medium-rare (130F internal temperature) or to your liking. Check the steaks internal temperature after 2 minutes, then every minute until they reach the desired temperature.
• I prefer steaks to be cooked to medium (135F internal temperature). *Remember the meat will continue cooking after it is removed from the heat source.)
• Remove the steaks from the pan, set them aside covered with a foil-tent to rest 5 minutes before serving.
• -----------------------------
• If using Brandy Peppercorn Sauce:
• After the steaks have cooked and while the steaks rest, de-glaze the pan with ¼ brandy, bring to a boil and cook a few minutes then add this mixture to the Brandy Peppercorn Sauce with Parmesan. Stir the sauce over medium heat until the pan de-glazed pan drippings are incorporated into the sauce.
• Serve the steaks with the sauce on the side to allow each person to add their own.
• Enjoy!