Saturday, September 19, 2009

Seattle Steaks

I had a wonderful steak in Seattle that originated at a friend's Let's Dish Store in Marysville, WA. Victoria, who owns the store, makes these up so people can pick up healthy, prepared meals and cook at home - in a hurry! Don't feel obligated to buy grass fed beef, you can certainly use this recipe on any kind of steak you like. I think you'll enjoy the coffee and pepper crust - tasty!


4 4-oz grass fed beef steak portions

1/4 cup ground coffee
1 Tbs ground black pepper
1 tsp brown sugar
1 tsp kosher salt
1/4 tsp garlic powder

2 tsp canola oil (1 tsp for regular beef steaks)


Preheat oven to 375 degrees. Heat canola oil in an ovenproof skillet until very hot. Sear steaks in pan for 1 or 2 minutes per side to seal juices. Place pan in oven and continue cooking until done to your liking. Medium rare will take about 4 or 5 minutes. Let steaks rest for an additional 5 minutes before serving.

Stealthy Cooking Tip: This recipe calls for grass fed, organic beef, which requires a slightly different cooking technique than commercial grade beef. Grass fed beef tends to have less marbled fat throughout the meat, so steaks need to be quickly seared with oil on the outside, then finished at a lower heat, so that they will be juicy and tender. If you're using commericial beef, simply reduce the amount of oil, and increase the oven temperature to 400.

No comments: