A few years ago, on a trip to New York, we stopped in at the local Capital Grille. Not the most adventurous choice, given the location, but the visit definitely paid off. Upon this fateful evening, between oysters and dry martinis, I first discovered Kona-crusted steak with caramelized shallot butter, and another love affair was born.
|Where have you been all my life?|
|Pictured: the recipe (more or less)|
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|I'll leave the discrimination to your tastebuds|
Similar to your eggs, milk, and cream in baking, meat always cooks better if you allow it to come to room temperature, first. Cold meat tends to seize up on the grill and you're likely to overdo the outside before finishing the center. A quick rest once they're off the grill is just as important, too: this lets the juices redistribute into the meat.
2 beef tenderloins, about 4-6 oz each (substitute other cuts, if you wish, but cook times will vary)
1/2 c ground Kona coffee
2 tsp sea salt
1 tsp freshly cracked pepper
For the shallot butter:
1 tbs extra virgin olive oil
3 shallots, halved length-wise, then thinly sliced to ribbons
4 tbs butter, softened
If using a charcoal grill, the first step is to get your coals going in the charcoal chimney, so they're red and glowing by the time you want to cook. Remove the steaks from the refrigerator and allow them to begin to come to room temperature.
|An eye-opening aroma|
While shallots cook, mix the coffee, salt, and pepper in a shallow dish and dredge the steaks on all sides, thoroughly coating them with the coffee rub.
|Man's (2nd) best friend|
Remove the steaks to a warmed, heavy dish and tent closely with aluminum foil. Allow to rest for 10 to 15 minutes.
Combine the cooled shallots and the softened butter with a fork or whisk, aiming for even incorporation. The more this is whipped, the more air you can incorporate,yielding a lighter and fluffier finished product.
Plate your steaks and top with a generous dollop of the caramelized shallot butter. Serves 2.