Recipe
What you’ll need:
• Steaks (Chef Lenny prefers a
bone-in ribeye)
• Garlic-herb marinade
• Coffee crust seasoning
• A nice hot grill
Garlic Herb Marinade
• 2 Tbsp. fine chopped rosemary
• 2 Tbsp. fine chopped thyme
• 1 Tbsp. fine chopped garlic
• 4 Tbsp. canola oil
Coffee Crust Seasoning
• 1⁄2 cup fine ground coffee
• 1⁄2 cup Lawry’s seasoning
• 1⁄2 cup white sugar
• 1 tsp. cracked black pepper
DIRECTIONS
Mix all the ingredients for the garlic herb marinade and rub into your steaks. Allow them to sit covered for 1–2 hours.
Heat your grill to high heat.
Place your marinated steaks onto the grill and season nicely. Every time your turn the steaks over, sprinkle some coffee crust seasoning onto them to build a nice crust. Lower heat to medium and finish your steaks to your liking.
Allow your steaks to rest a few minutes before serving (this lets them gather their juices and think about what they’ve done).
Notes: The coffee in the spice rub will add a wonderful earthy richness that brings out the natural flavor of the red meat. The Lawry’s adds a nice vegetable flavor and saltiness, and the sugar caramelizes and brings a sweet crunch to the outside.
Chef Lenny is the executive chef at the Kessler Collection’s Kessler Canyon Ranch and the recent winner of Food Network’s cooking show, Food Network Star. Click here to learn more about the man behind the dinner bell.
