Coffee-rubbed Ny Strip Recipe

Prepare steaks

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

Make the rub

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

Season steaks

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.

Sear and finish

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.

Preheat and prep potatoes

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.

Season and roast

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.

Finish

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.

Slice zucchini

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

Sear 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.

Season

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

Sweat shallot

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.

Reduce wine

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).

Add stock and finish

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.

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.