From the kitchen of JY - part 2

This recipe was another frequent in our house, but it was only for J and I to enjoy, much to the girl's dismay. I'm not kidding when I tell you I was eating well....this recipe was my FAVE, like my FAVE!! We had it often so that J could get it 'just right'....LOL

This recipe is from J's FAVE, FAVE, FAVE chef - Guy Fieri. J was obsessed with his show(s) on the Food Network. I think he wanted to be just like him....LOL, J liked the way he cooked, but I don't think he would have gone as far as dying his hair Guy's color...ha, ha.

Java Crusted New York Steak with Stout Glaze
Ingredients:
1/2 cup medium grind Italian Roast coffee (J used Starbucks)
1/2 cup black peppercorns, freshly cracked
1/4 cup packed dark brown sugar, plus 2 tablespoons
1/4 cup kosher salt
1/4 cup granulated garlic
11/2 tablespoons cayenne pepper
11/2 tablespoons paprika
4 (1 1/2 to 2-inch) thick New York strip steaks
2 tablespoons olive oil
16 ounces stout (J didn't do the sauce, but it's part of the whole recipe)
2 tablespoons unsalted butter, room temperature

Directions:
Preheat oven to 425 degrees F.
Combine coffee, peppercorns, 1/4 cup brown sugar, salt, garlic, cayenne pepper and paprika in a small bowl. Press firmly onto steaks. Let steaks rest, covered, for 30 minutes at room temperature.To cook, heat oil in a large saute pan until almost smoking. Add steaks and sear 2 to 3 minutes on each side. Do not overcrowd the pan. Use 2pans if needed. Remove steaks to a baking dish and finish cooking in the oven until desired doneness. Remove to a cutting board or platter and let rest 10 minutes before slicing.

(J didn't do this, p/s) Meanwhile, bring stout to a simmer in a small saucepan and reduce by about 1/3. Remove from the heat and whisk in the butter and 2 tablespoons brown sugar. After steaks have rested, pour any juices from the cutting board into the sauce, and serve with steaks.

More to come....enjoy and thanks for checking in.....

L