Coffee Rubbed Steak with Guinness Cream Sauce
For this recipe, you can use either use a flavorful beef ribeye, tritip, NY strip or even a leg of lamb. These protiens are great because they boast a lot of flavor, and hold up well to the bold rub.
- 1 Tablespoon Olive Oil
- ½ of 1 Yellow Onion
- 2 Garlic Cloves
- 1 Tablespoons All-Purpose Flour
- 1 Cup Guinness Stout Beer
- ¼ Cup Cream
- ½ – 1 Tablespoon Fresh Ground Black Pepper
- Kosher Salt to Taste
- 1 Tablespoon Butter
- Start by heating a cast iron skillet on your grill over high heat. Season both sides of your meat with salt, pepper and one side with coffee rub.
- Add a small amount of canola oil to the preheated skillet and the meat. Rub side down, sear the meat until it releases from the skillet, flip and sear the opposite side.
- Drop the heat and remove the steak from the skillet and finish cooking over medium-low heat until desired doneness. Remember to let your meat rest after cooking and account for the carryover cooking that will raise the internal temperature 5-10 degrees.
- Add olive oil, onion, garlic, salt and pepper to skillet, and sweat until translucent. Dust with flour, and continue to cook over medium-low heat until flour is incorporated (do not burn).
- Pour Guinness into the skillet and scrape the bottom. Continue to cook till Guinness is reduced by at least half (Reminder! Don’t overcook that meat!).
- Add heated cream to skillet, stirring constantly. After the cream is incorporated finish with a tab of butter and season to taste.
- Serve over rested steak.