Spent-Coffee-Crusted Flank Steak with Rosemary Butter
1h 15min
15min
4
360
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Chef's Note
Make sure your spent coffee grounds are dried out slightly on a paper towel before mixing the rub. Excess moisture in the grounds will steam the steak rather than sear it, preventing that beautiful, pyrazine-rich Maillard crust from forming.
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Ingredients
1.5 pounds Flank steak (trimmed of excess silver skin)
2 tablespoons Spent coffee grounds (medium grind, dried slightly on a paper towel)
1 tablespoon Dark brown sugar
1 teaspoon Smoked paprika
1 teaspoon Garlic powder
1 teaspoon Onion powder
1.5 teaspoons Kosher salt
1 teaspoon Coarsely cracked black pepper
2 tablespoons Canola or grapeseed oil
2 tablespoons Unsalted butter
2 pieces Garlic cloves, smashed
1 piece Fresh rosemary sprig
Instructions
- 1
Pat the flank steak completely dry with paper towels. Set aside on a cutting board.
- 2
In a small bowl, combine the dried spent coffee grounds, dark brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Stir until well blended.
- 3
Apply the dry rub generously to all sides of the flank steak, pressing firmly so the coffee mixture adheres to the meat to form a thick, even coating.
- 4
Let the seasoned steak rest at room temperature for 60 minutes. This allows the mild acidity of the coffee to begin breaking down the tough muscle fibers and lets the salt penetrate the meat.
- 5
Heat the cooking oil in a large cast-iron skillet over medium-high heat until it just begins to smoke.
- 6
Carefully lay the steak in the hot skillet. Sear undisturbed for 4 to 5 minutes, allowing a dark, caramelized coffee crust to form.
- 7
Flip the steak. Add the butter, smashed garlic cloves, and rosemary sprig to the pan.
- 8
Tilt the skillet slightly and use a large spoon to continuously baste the steak with the melted, foaming butter for another 3 to 4 minutes, or until an instant-read thermometer inserted into the thickest part reads 130°F to 135°F for medium-rare.
- 9
Transfer the steak to a cutting board, pour the remaining pan juices over it, and let it rest for 5 minutes. This allows the muscle fibers to relax and retain their juices.
- 10
Slice the steak thinly against the grain at a 45-degree angle to ensure maximum tenderness, and serve immediately.
Nutrition Information (per serving)
360
34g
4g
22g
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