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Espresso Rubbed New York Strip Steak with Asparagus and Potatoes Puree

Espresso Rubbed New York Strip Steak

Due to the cold snap in Tampa Bay, I set out to do this indoors on the cast iron grill pan. But the First Mate said "It is not that cold" and goaded me into cooking on the grill.  Point is, you can get a great steak indoors, especially on cast iron. This post focuses on the steak.  But we gotta post the Instant Pot recipe for the potatoes because it rocks.

What I used:

Thick cut New York Strip steaks (2 - 1 lb cuts that we halved at service)
Zest Coast Espresso Rub (2 parts) and Zest Coast Beef Rub (1 part).
1 Tbsp Olive Oil
Asparagus spears, washed and stalks snapped off.
Drizzle of Olive oil
Zest Coast Seafood Shaker Seasoning Blend

What to do:

Rub Steak with oil, then rub in spice blends(s). You can use all Espresso or a mix in a little beef rub. set aside while you preheat your grill or pan.  Get your grill or pan as hot as you can to enable a good sear. I start each side of the steak out at two to three minutes per side depending on how hot the grill is cooking and the meat thickness.  Then I turn (flip one quarter turn) over to each side once more for two to three minutes depending on thickness and desired temp.  I use a Thermapen to read the internal temp.  We like ours around 125 degrees (med rare). on this cook, the temps varied from 115 to 125 across the cuts. Let the meat rest for five minutes or longer if very thick. This allows the juices to draw back into the meat.

For the Asparagus, I coated with a drizzle of olive oil and seasoned with Zest Coast Seafood Shaker.  This blend is awesome on veggies.