We were overdue for a breakfast for dinner meal, but we wanted to try building such a meal without eggs. Since we believe with every fiber of our beings that coffee is THE essential component of any worthwhile breakfast, we wanted to build the meal around that magical beverage. So, we played off an idea a friend gave me the other day based on a meal he’d recently had and loved…Kona Crusted Filet.
To truly feature coffee as the main theme of our meal, we served our steak over Hazelnut Cream Mashed Potatoes.
Time: 20 Minutes
- Sirloin Steak(s)
- Coffee Grounds (We used dark roast)
- A pinch of salt
- About a half hour before you start to cook, take your steak out of the fridge, give it a little sprinkle of salt on both sides, and let it sit on the counter.
- Pour some coffee grounds onto a plate, and roughly arrange them in the shape and size of your steak. Then, place your steak on the grounds, and push down a bit to affix. Lift, pour some more grounds down, and repeat on the other side.
- Heat a heavy bottomed (cast iron!) pan, and melt a little butter in it.
- When the butter is melted and hot, place your steak in the pan, and let it sit for about 3-4 minutes.
- Melt a little more butter in the pan, and flip your steak to sear on the other side.
- Then, sear the sides of your steak as well.
- Do a quick temperature check with a meat thermometer, and cook until it reaches your desired level of doneness. We went with 130 for medium rare.
- Once your steak is cooked to your liking, remove it from the pan, and let it sit for 5 minutes (don’t skip this step!!!).
- Plate, devour, and enjoy!