Strip Steaks with Coffee Cumin Rub
Iain Bagwell
Cook Time1 hr 15 mins
AuthorMatt McTigue, El Tovar Dining Room, the Grand Canyon

Befitting a restaurant with both log walls and white tablecloths, the steak at the Grand Canyon’s El Tovar Dining Room is earthy yet refined. Executive chef Matt McTigue seasons Arizona- raised beef with a coffee rub and adds a malty beer sauce. Pair with our Black Lager Demi-Glace.

How to Make It

1

Let steaks stand at room temperature 1 hour. Meanwhile, combine coffee, cumin, and 1/4 tsp. each salt and pepper. Brush steaks all over with oil and sprinkle all over with remaining salt and pepper. Season evenly on 1 flat side with coffee rub, gently pressing it in (you may have some rub left over).

2

Prepare a grill for indirect high heat (450° to 550°). For charcoal, leave an area cleared of coals; for gas, turn all burners to high, then turn off one (the indirect heat area). Sear steaks over direct heat, covered, turning once, until browned, 8 to 10 minutes total. Move to indirect heat and cook, covered, until done the way you like, 1 to 2 minutes for medium-rare (130° in center; check with an instant-read thermometer).

3

Set steaks on a cutting board and let rest about 5 minutes. Drizzle with demi-glace.

Ingredients

 4 boneless New York strip steaks, each 11⁄4 to 11⁄2 in. thick and 12 to 14 oz., fat and silverskin trimmed
 2 tbsp ground dark-roast coffee
 ¼ tsp ground cumin
 1 ½ tsp kosher salt, divided
 1 ½ tsp freshly ground pepper, divided
 1 tbsp extra-virgin olive oil
 Black Lager Demi-Glace (see recipe)

Directions

1

Let steaks stand at room temperature 1 hour. Meanwhile, combine coffee, cumin, and 1/4 tsp. each salt and pepper. Brush steaks all over with oil and sprinkle all over with remaining salt and pepper. Season evenly on 1 flat side with coffee rub, gently pressing it in (you may have some rub left over).

2

Prepare a grill for indirect high heat (450° to 550°). For charcoal, leave an area cleared of coals; for gas, turn all burners to high, then turn off one (the indirect heat area). Sear steaks over direct heat, covered, turning once, until browned, 8 to 10 minutes total. Move to indirect heat and cook, covered, until done the way you like, 1 to 2 minutes for medium-rare (130° in center; check with an instant-read thermometer).

3

Set steaks on a cutting board and let rest about 5 minutes. Drizzle with demi-glace.

Strip Steaks with Coffee Cumin Rub