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Get ready for a simple & decadent dinner with this Coffee & Cocoa Rubbed Steak in Peppercorn Bourbon Cream Sauce. #datenightin #valentinesday #dinnerdate #steakdinner | FeastInThyme.com

Coffee & Cocoa Rubbed Steak with Peppercorn Bourbon Cream Sauce

Get ready for a simple & decadent dinner with this Coffee & Cocoa Rubbed Steak in Peppercorn Bourbon Cream Sauce. #datenightin #valentinesday #dinnerdate #steakdinner 

Adapted from recipes by Vintage Kitty & Culinary Tea 

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 2 pounds New York Strip Steak
  • 2 tablespoons salt (more as needed)
  • 2 tablespoons olive oil

Coffee & Cocoa Dry Rub

  • 2 tablespoons dark roast coffee grounds
  • 2 tablespoons brown sugar
  • 2 tablespoons cocoa powder
  • ½ teaspoon ground ginger

Peppercorn Bourbon Cream Sauce

  • 5 tablespoons bourbon
  • 1 cup heavy cream
  • 2/3 cup beef broth
  • 1 tablespoon whole black peppercorns
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt

Instructions

  1. Heat the oven to 325°F. Pull the steaks out of the fridge and let them come to room temperature. Line a baking sheet with foil.

  2. In a medium bowl, whisk together the dry rub ingredients. Pat the steaks dry and season liberally with salt. Lay each steak in the bowl of dry rub, thoroughly coating both sides and all the edges with the mixture.

  3. Heat a large saute pan over medium high heat and add the olive oil. When hot, sear the steaks for 5 minutes without moving them, until slightly charred on one side. Flip the steaks over and sear for another 3 minutes.  

  4. Transfer the steaks to the foil-lined sheet, and leave the pan uncleaned (you will use this to make the sauce). Place the sheet in the oven and cook until medium rare (125°F), or to your desired temperature (about 10-20 minutes). Check the temperature after 10 minutes, and then every 5 minutes until done.

  5. When cooked to the desired temperature, remove the tray from the oven and transfer the steaks to a cutting board to rest. Remember that the steak will continue to cook a bit once removed from the oven, so always err on under-cooking the steak rather than over-cooking. You can always through the meat back in the pan if you need to, but you can't do the reverse!

  6. Once the steak has rested, slice it short ways about ¼ inch thick. Fan the cut slices of steak out on half of each plate, drizzling them with the cream sauce. Make sure to include a few peppercorns with each serving. Plate with a side dish of your choice.

As the steak is in the oven, make the Cream Sauce:

  1. Pour the bourbon into the same pan used to cooked the steaks - there should be some nice bits and fat left over to help flavor the sauce. Carefully ignite with a long match and let the liquor burn off. Return the pan to medium high heat and add the stock, bringing it back to a simmer and stirring the browned bits into the liquid. Add the peppercorns, and allow the sauce to reduce slightly (2-3 minutes). Add the cream and let the mixture thicken until it can coat the back of a spoon (5-7 minutes). Stir in the butter and salt. Let the pan simmer on low heat for another 2-3 minutes and then keep warm until needed.

Recipe Notes

Cooking to Temperature: Because steak size and oven temperatures can differ drastically, it's hard to use time to determine how long to cook a good steak. Instead, invest in a meat thermometer - you can get one relatively inexpensively. I usually recommend aiming for medium rare (140°F), knowing the steak will continue to cook a little further while resting. 

Just in case you need other temperatures, aim for these: Rare (135°F); Medium (155°F); Well (162°F).