This month I’m working with Coffee Blocks to share the butter coffee looooove. Although I like Coffee Blocks because it makes a good quick cup of fatty coffee on the go, I thought it would be fun to experiment with it on steak. After all, I’ve rubbed steaks in coffee before, and there’s nothing better to pair with a steak than butter, right?
The steak came out even better than I imagined! And because it’s made with instant coffee it really just all melds together. I made mine with tri-tip on a skillet so that the steak could continue to soak up the flavor throughout the cooking process, and I think it was the right approach because the result was incredibly flavorful and I’d definitely make this again and again!
Note: Coffee Blocks has 4g of carbs in a whole tube. This comes from the instant coffee (all instant coffee has carbohydrates in it). You won’t exactly be ingesting the whole thing, and these are the only carbs in the recipe, so consider that this recipe is under 4g net carbs.
- 2 Tri-tip steaks (other cuts of beef would work too, of course)
- 1 tsp course ground black pepper
- 1/2 tbsp sea salt
- 1 package of Coffee Blocks
- 1/2 tbsp garlic powder
- 2 tbsp olive oil
- Let meat sit at room temperature for about 20 minutes. You can also pound the meat with a mallet to tenderize, although not necessary.
- In a bowl, combine all ingredients except steaks.
- Rub mixture all over steaks including top, bottom, and sides.
- Heat a skillet with olive oil to medium-high heat.
- Add steaks to skillet and cook on one side for about 5 minutes. I know it's sacrilegious to move the steak, but in this case, I moved it around to sop up the juices and marinade that begins floating around the pan. It also keeps the coffee from burning.
- Flip and cook on the other side for another 5minutes or until it's at least 140 degrees for medium-rare (it will continue to cook after you remove it from the pan.)
- Remove from pan and let sit in its own juices for at least a minute (it will reabsorb them - yum!)
- Cut your steak into slices against the grain, and enjoy!
- Note #1: "The grain" in a tri tip can vary from steak to steak, and in my experience is usually a diagonal cut, so it's best to make a cut first to figure it out, then continue against the grain.
- #Note #2: This would be perfectly delicious with a skirt steak too, just remember to cook on high because skirt steak needs to be cooked shorter and hotter.
You’ll notice is makes a lot of juice from Coffee Blocks, so don’t be shy: rub that steak around in the mix and keep it marinated the whole time.
Here were the final bites of my Coffee Blocks tri tip steak… what a meal!
Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)