Kona Crusted Sirloin Steak
"This is the signature recipe for a restaurant here that is located inside of our city's only 5-star hotel. It was published on the websites for several local news stations and is almost literally the talk of the town! If you're hoping for a strong coffee taste, this isn't it...but it is an absolutely scrumptious way to grill that will definitely impress your guests."
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
1
ingredients
- 14 ounces sirloin steaks
-
Coffee Rub
- 1⁄3 cup sugar
- 1 cup kona ground decaffeinated coffee
- 1⁄2 cup parmesan cheese
- 1⁄4 cup mustard powder
- 1⁄4 cup granulated garlic
- 1 tablespoon black pepper
- 2 tablespoons lowry season salt
-
Shallot Butter
- 8 ounces salted butter
- 8 ounces shallots, sliced 1/8 inch thick
- 1 ounce clarified butter
- 1 tablespoon kosher salt
- 1 tablespoon freshly cracked pepper
- 1⁄2 teaspoon fresh lemon juice
- 1 tablespoon white wine
directions
-
Coffee Rub:
- Combine all ingredients and mix thoroughly.
-
Shallot Butter:
- Allow the whole butter to soften at room temperature.
- Warm a sauté pan over high heat. Add the clarified butter, heat to the smoke point and add the shallots.
- Caramelize the shallots for two minutes and season with 1 teaspoon kosher salt.
- Continue to caramelize the shallots and deglaze with 1 tablespoon of white wine. Bring to a boil and remove from the heat.
- Combine shallot mixture and softened butter in a stainless steel mixing bowl and whip to incorporate.
-
Sirloin:
- Roll the sirloin in the coffee rub pressing upon rub to create a "crust".
- Barbecue the sirloin to the desired temperature being careful not to burn the crust.
- Place the sirloin on a large plate and top with 2 tablespoons of shallot butter.
- Sprinkle chopped parsley and serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
My husband loved this recipe- made as directed with out changing a thing except to add a little flour to the sauce to thicken. Thanks for this great recipe!
