Coffee-and-Pepper-Crusted New York Steaks

  • Active Time 15m
  • Total Time 20m

Makes 4 servings

In this unusual recipe, the piquancy of peppercorns meets the mellowness of coffee beans with stellar results. Turn the steaks when you see beads of juice on the surface.


  • 2 tablespoons whole coffee beans
  • 2 tablespoons whole black peppercorns
  • 4 New York strip steaks, each about 3/4 pound and 1 inch thick
  • Vegetable oil or cooking spray
  • Kosher salt


Coarsely grind the coffee beans and peppercorns in a food processor or coffee grinder. Press the mixture evenly on both sides of the steaks.

Spray the steaks lightly with oil then grill the steaks over direct high heat for 8-10 minutes, turning once halfway through grilling time, or until desired doneness.

Remove the steaks from the grill. Season both sides with salt. Allow to rest for 2-3 minutes before serving.

WINE RECOMMENDATION: Try a rich, mellow red with lots of fruit and very little tannin: a young California merlot or zinfandel or a fully mature cabernet sauvignon from a top vintage.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 5782

nutrition information per serving

1051 calories; 86g total fat; 235mg cholesterol; 179mg sodium; 3g carbohydrates; 1g fiber; 63g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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