Author Notes
I was skeptical when I first read about people using coffee on finer cuts of meat, like the tenderloin. As usual, I was wrong. The juice or fat (NY strip steaks can be substituted if filet is too rich for your wallet) from the meat connects with the coffee and forms a crust around the steak.
This one is best cooked indoors; the grill smoke will drown out the boldness from the coffee.
—jaredpaventi
Ingredients
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1/2 cup
coarse ground coffee
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2
filet mignon steaks, 6-8 oz. each
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2 tablespoons
olive oil
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1 tablespoon
sea salt
Directions
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Salt both steaks well. Pour the coffee grounds in a bowl. Set the steaks in the bowl and, using your hands, pack the grounds on all sides of the meat. Set the first steak aside and repeat with the second.
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Preheat the oven to 500 degrees. Set a large heavy pan on a large burner and preheat it to high. When hot, drizzle the oil in the center of the pan and coat the base well.
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When the oil shimmers, add the steaks without crowding them in the pan. Cook the steaks four minutes, turn them, then cook another four, or until a good crust has formed.
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Remove pan from the stovetop and add to the middle rack of the preheated oven. Cook 6-8 minutes for rare to medium rare doneness.
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