Grilled Espresso Steak recipe

I realize I don't post a lot of steak recipes, and there's a reason for that. I love steaks that are simply seasoned with salt and pepper, then finished with a pat of butter (or drown it in flavored butter!). I love it grilled, pan-grilled, pan-seared, charbroiled! Even better if the steaks are grass-fed, aged, and served with Kerrygold butter because it makes me feel like I'm eating healthy! So if I post every steak recipe I make, it would go something like this: "Drizzle steaks with oil, season with salt and pepper, and cook to desired doneness. Serve with a pat of butter on top." It would be very generic and look like everyone else's steak recipe.

Almost everyone has salt and pepper in their spice collection, but what if you want to use up some of your other spices (and instant espresso!)? Well, here we're gonna use the steaks as our canvas. Instead of just painting (or seasoning) our steaks with black and white (I mean salt and pepper), we will get fancy and splash a little more color! Don't worry, your steaks won't look like the rainbow.

These pan-grilled steaks come out medium-rare for 1¼-inch thick, and close to medium for 1-inch thick. Of course you can cook yours to your liking!

By the way, as I'm typing this, I'm munching on strawberries drizzled with sweetened condensed milk. My gaaaah!

Printable Recipe

Grilled Espresso Steak

ingredients:
• 2 (1 lb each, 1 to 1¼ inch thick) steaks of your choice, bone-in (NY strip, ribeye, t-bone/porterhouse)
• 1½ tsp instant espresso
• 1 tsp kosher salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp smoked paprika
• ¼ tsp brown sugar
• ¼ tsp freshly ground black pepper
• 1/8 tsp ground Jamaican allspice
• grapeseed oil for drizzling (or any neutral, high smoke point oil such as canola)
• sea salt for sprinkling

instructions:
1)  Mix all the spices (except oil and sea salt) in a bowl. Generously season the steaks with the spice rub, making sure that you season all sides. Lightly drizzle steaks with oil.
2)  Place a grill pan over high heat. At the first sight of smoke, add steaks to the pan. Cook for 5 minutes each side. Then, turn the steaks on their fat side and cook for 1 minute.
3)  Transfer steaks to a plate and sprinkle with sea salt. Let rest for 10 minutes before serving.