This Coffee-Rubbed NY Strip features a bold coffee spice blend that enhances the juicy flavor of the tender beef, creating a savory and aromatic dish.

Coffee-Rubbed NY Strip

Rums, coffee-infused cynar, salted coconut cream, vanilla, nutmeg

Cafe Dominicana

Rich chocolate cake with a creamy frosting.

Chocolate Cake

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Tahini whipped butterscotch cup, coffee gelee, coffee toffee crumb, maldon

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Guava Pork Belly

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Chocolate Lava Cake

Mojito

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Strand Branzino

Remove NY strip steaks from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels.

Prepare steaks

In a small bowl combine finely ground coffee, brown sugar, coarse kosher salt, black pepper, smoked paprika, and garlic powder. Mix until even.

Make the rub

Brush each steak lightly with 1 teaspoon of neutral oil to help the rub adhere. Press the coffee rub onto both sides of each steak evenly, coating edges as well. Let sit at room temperature for 10 minutes while you prepare other components.

Season steaks

Heat a heavy cast-iron skillet over high heat until smoking hot. Add 1 tablespoon neutral oil and swirl. Add steaks and sear without moving 2–3 minutes until a deep crust forms. Flip and sear the opposite side 2–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). In the last 60–90 seconds add 2 tablespoons unsalted butter to the pan and spoon melted butter over steaks (baste) to build flavor. If steaks are thick (1.25–1.5 inches) you may need 1–2 minutes additional per side; use a thermometer to confirm doneness. Remove steaks to a cutting board and tent loosely with foil; rest 6–8 minutes before slicing.

Sear and finish

Preheat oven to 425°F (220°C). Cut potatoes into 1-inch cubes, leaving some skin on for texture. Rinse cut potatoes under cold water until water runs clearer to remove excess starch; pat very dry.

Preheat and prep potatoes

In a bowl toss dried potato cubes with 2 tablespoons olive oil, smoked paprika, sweet paprika, garlic powder, kosher salt, and black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet (use two sheets if crowded). Roast 25–30 minutes, turning once halfway through, until golden and crisp on edges.

Season and roast

When potatoes are done, while still hot toss with 1 teaspoon apple cider vinegar and chopped parsley. Adjust seasoning to taste. Keep warm until plating.

Finish

Trim ends and slice zucchini into 1/2-inch thick rounds or half-moons for quick, even cooking.

Slice zucchini

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add zucchini in a single layer (cook in batches if needed). Sear 2 minutes per side until golden and just tender.

Sear zucchini

Remove from heat, toss with lemon zest, lemon juice, salt and black pepper. Keep warm and serve alongside steak and potatoes.

Season

In a small saucepan over medium heat, melt 1 tablespoon butter. Add minced shallot and cook gently 2–3 minutes until translucent but not browned.

Sweat shallot

Add 3 tablespoons dry red wine, fresh thyme sprig, and bay leaf. Increase heat slightly and simmer until wine is reduced to about 1 tablespoon, concentrating flavor (2–4 minutes).

Reduce wine

Add 1/2 cup beef demi-glace or reduced beef stock and simmer 3–4 minutes until slightly thickened. Remove thyme and bay leaf. Off heat whisk in remaining 2 tablespoons cold butter, one piece at a time, to emulsify and give shine. Season with salt and pepper to taste. Keep warm until serving.

Add stock and finish

Timing: Preheat oven for potatoes first. Start potatoes and roast while bringing steaks to room temperature. Prepare rub, zucchini and bordelaise while potatoes roast. Sear steaks after potatoes go into the oven so both finish around the same time. Rest steaks while finishing zucchini and sauce.

To plate: Slice steaks against the grain into 1/2-inch slices. Spoon a bit of bordelaise over slices or serve alongside in a small sauce pool. Arrange patatas bravas to one side and zucchini to the other. Garnish potatoes with extra parsley and finish with a small sprinkle of flaky salt on steak if desired.

NY strip steaks

finely ground coffee

brown sugar

coarse kosher salt

freshly ground black pepper

smoked paprika

garlic powder

neutral oil (vegetable or canola)

unsalted butter

Yukon Gold or russet potatoes

olive oil

sweet paprika

apple cider vinegar

chopped parsley (for garnish)

zucchini

lemon zest

lemon juice

salt

black pepper

shallot, finely minced

dry red wine (Bordeaux or similar)

beef demi-glace or reduced beef stock

fresh thyme sprig

bay leaf

coarse salt

In a jar, combine 1 cup of Cynar with 2 tablespoons of freshly brewed coffee. Seal and let it sit at room temperature for 24 hours, then strain to remove coffee grounds.

Infuse Cynar

In a mixing bowl, combine 1 cup of coconut cream with 1 teaspoon of salt. Whisk until fully combined and smooth. Refrigerate until ready to use.

Prepare Coconut Cream

In a cocktail shaker, combine 2 oz of dark rum, 1 oz of coffee-infused Cynar, and 0.5 tsp of vanilla extract. Fill the shaker with ice and shake vigorously for about 15 seconds.

Combine Ingredients

Strain the mixture into a chilled glass. Top with a dollop of the salted coconut cream.

Strain and Serve

Sprinkle 0.5 tsp of nutmeg on top of the drink for garnish and serve immediately.

Garnish

Dark Rum

Coffee-Infused Cynar

Vanilla Extract

Coconut Cream

Salt

Nutmeg

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Preheat the Oven

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Combine Dry Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the flour mixture. Beat on medium speed for 2 minutes until smooth.

Add Wet Ingredients

Stir in the boiling water carefully (the batter will be thin). Mix until well combined.

Incorporate Boiling Water

Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, remove them from the pans and transfer to wire racks to cool completely.

Cool the Cakes

In a medium mixing bowl, beat the softened butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with the milk, and beat until well combined and fluffy.

Prepare the Frosting

Mix in the vanilla extract until fully incorporated.

Add Vanilla

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top and frost the top and sides of the cake.

Frost the Cake

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

eggs

whole milk

vegetable oil

vanilla extract

boiling water

powdered sugar

In a kettle, bring 4 cups of water to a boil. Remove from heat once boiling.

Boil the Water

Place 0.5 cups of coarsely ground coffee into the French press.

Add Coffee Grounds

Pour the boiling water over the coffee grounds in the French press.

Combine Coffee and Water

Gently stir the mixture with a wooden or plastic spoon to ensure all coffee grounds are saturated. Place the lid on the French press and let it steep for 4 minutes.

Stir and Steep

After 4 minutes of steeping, press the plunger down slowly and evenly to separate the coffee grounds from the brewed coffee.

Press the Plunger

Pour the brewed coffee into your favorite coffee mug. Add milk, sugar, or vanilla extract to taste if desired.

Serve

Coarsely ground coffee

Water

Milk or cream

Sugar or sweetener

Vanilla extract

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the sugar, eggs, and vanilla extract until well combined. Slowly add in the olive oil and water, mixing until smooth. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Prepare the Batter

Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Bake the Cake

In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for about 2-3 minutes until the sugar has dissolved. Gradually add the heavy cream while stirring continuously. Bring the mixture to a simmer and cook for an additional 5 minutes. Remove from heat and stir in tahini, vanilla extract, and salt. Let it cool slightly before whipping.

Make the Butterscotch

Transfer the butterscotch mixture to a mixing bowl, and use a hand mixer or stand mixer to whip until fluffy and light. Portion into cups and chill in the refrigerator until serving.

Whip the Mixture

Soak the gelatin sheets in cold water for about 5 minutes until softened. In a saucepan, heat the coffee and sugar over medium heat until the sugar has dissolved. Remove from heat and add the softened gelatin, stirring until fully dissolved.

Prepare the Gelatin

Pour the coffee mixture into a shallow dish and refrigerate until set, about 2-3 hours. Once set, cut into cubes.

Set the Gelee

Preheat your oven to 350°F (175°C). In a bowl, mix together melted butter, brown sugar, flour, instant coffee granules, and salt until combined. Spread the mixture onto a baking sheet lined with parchment paper and bake for 10-12 minutes, or until golden brown. Let it cool before crumbling.

Make the Crumb

Slice the cooled chocolate olive oil cake and place a slice on each serving plate. Top with the tahini whipped butterscotch, coffee gelee cubes, and sprinkle with coffee toffee crumb. Finish with a pinch of Maldon sea salt to enhance the flavors.

Plate the Dessert

sugar

water

heavy cream

tahini

coffee

gelatin sheets

instant coffee granules

Maldon sea salt

Preheat Oven

Grease a 9x13-inch baking dish with butter or cooking spray.

Prepare Baking Dish

In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, pumpkin puree, ground cinnamon, ground nutmeg, and salt until well combined.

Mix Wet Ingredients

Tear the pumpkin bread into bite-sized pieces and add them to the wet mixture. Stir gently until the bread is fully coated.

Combine With Bread

Pour the mixture into the prepared baking dish, spreading it evenly.

Transfer to Baking Dish

Bake in the preheated oven for 45-50 minutes, or until the center is set and the top is golden brown.

In a medium saucepan over medium heat, combine granulated sugar. Stir continuously until it melts and turns amber in color.

Make Caramel

Once the sugar is melted, carefully add the unsalted butter and stir until melted. Then add the heavy cream slowly while stirring.

Add Butter and Cream

Remove from heat and stir in the bourbon and a pinch of salt. Allow to cool slightly before use.

Add Bourbon and Salt

In a mixing bowl, beat the cream cheese until smooth and creamy.

Beat Cream Cheese

Gradually add the powdered sugar and vanilla extract, mixing until fully combined.

Coffee-rubbed Ny Strip