I love this recipe.

The coffee beans bring out the richness of the KC Strips. And you can either rub them on the steaks or mix them in to create a fantastic steak sauce.

And . . . you have the choice of either grilling those babies or cooking them in a pan. Yes, that’s right, indoors.

I’m always thinking of you.

Enjoy this one! 

Black Pepper Coffee Strip
(Serves 4)

4 10 oz. K.C. Strip Steaks
2 Tbsp. Black Peppercorns
2 Tbsp. Coffee Beans
Salt

In a coffee grinder or mortar and pestle, grind the coffee and pepper together to an even coarse consistency.  Rub on both sides of each steak and let rest for one hour.  Season both sides with salt, cook to medium on a hot grill, about six minutes per side, rotating a quarter turn every three minutes to create the cross hatch grill marks.  The smoke gives an added depth to the coffee and pepper aromas.

Alternate cooking method:
In a hot pan, sear the strips about six minutes on each side, or until medium.  Remove from pan and deglaze the pan with 1 cup of cold coffee.  Reduce the coffee to about ¼ cup and whisk in 1 Tbsp. cold butter and 1 dash Worcestershire sauce, serve with the steaks.

Valentine’s Day is just two days away. 

And I hope you’re not one of those unfortunate souls who stress about it. Just make your sweetie an out-of-this-world dinner!

Hey, I’ve said it before, the way to anyone’s heart in my family is through their stomach.

And if you make enough for leftovers this weekend? Fuhgeddaboudit!

So here’s a great recipe for a spicy ribeye rub — though I’m sure it would be fantastic on any cut of steak!

Spicy BBQ Tomato Wet Rub
Makes enough for 4 to 6 Ribeyes

1/2 C. Tomato Powder
1/8 C. Brown Sugar
1/4 C. Pacifica Culinaria Roasted Chili Avocado Oil
(If this is unavailble use a neutral oil, such as canola
and add an additional teaspoon of chili powder)
2 T. Chili Powder
2 Cloves Finely Chopped Garlic
1 T. Finely Chopped Shallot
2 T. Worchestershire Sauce
1/2 tsp. Liquid Smoke
1/2 tsp. Onion Powder
1 T. Kosher Salt
1 tsp. Fresh Ground Pepper
3 Dashes Hot Sauce

Combine all ingredients till it forms a paste,
add water if necessary to create a nice thick
paste.  Bring beef to room temperature, then
salt and pepper it.  Coat all sides of the meat
with the paste and rub into the meat well.
Let meat sit in the paste for at least an hour,
then grill.

In a recent post, I told you that my mother-in-law had given us a wonderful seasoning that we love to use on our steaks.

Well, I finally got her to give up the goods. And it turns out this seasoning is her mother’s recipe. I always knew Liz Lansing was a spicy lady — but I had no idea she was this brilliant!

Liz’s legacy will live on in our house through amazingly-flavored steaks (and her great-grandchildren, of course).

Try it and see what you think! 

Seasoning Salt by Liz Lansing

2 c salt
1T garlic powder or 3T of garlic salt
2T pepper
1t nutmeg
1/4 cup paprika
1T onion powder or 3T onion salt
1T oregano, thyme or basil
1T celery salt
1T chili powder
Mix together