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A Change In The air
No. It’s not just fall. I’m a purist. A traditionalist. I think that steaks should be able to stand on their own with only salt and a little pepper. No other way! But I’m trying. Trying to expand my horizons and give other ways a shot. So I thought the logical first step was a nice coffee rub. I like coffee. I like NY Strips. A match made in heaven. Right? Well for my first rub, I did my research and found a couple good options that peaked my intrest. I settled on a variation of a rub the Sous Vide Everything guys did. However, I did substitute by grinding up whole chilies instead of using the powder and I thought that added a lot to my rub. So here’s how it went.
🔪Prep Time 5 minutes
🛁Sous Vide Time 2 hour @130F/54C
👨🍳Searing Time 5 min
🥩 Total Time 2 hour 10 minutes
- 3 Grass Fed NY Strips
- 9 tbsp salt
- 3 tsp ground black pepper
- 6 tsp onion powder
- 3 tbsp ground whole chilies
- 4 tbsp Peet’s Big Bang ground coffee
- An FYI. This is a big batch of rub. I had a lot left over. Which I saved and I’m going to use on different things.
- Cast Iron Skillet
I started out working with the whole chilies. This step is optional as your standard chili powder would work. But I thought this added more of a kick. Took the stems off and put them in the microwave for about 10 seconds to make them pliable. From there they went right into the ninja to pulsed until they were in manageable sizes. I then used a spice grinder to make into a fine powder. Combine with the other dry ingredients to make your rub.
From here your going to want to generously season all sides of the meat with your rub.
After they’re all seasoned you are going to put your steaks in your bag(s). Im using the gallon size ziploc type bags.
In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. Then secure the bags to the side of the Sous Vide Container with binder clips.
Set your Sous Vide cooker to 130F/54C and place bags in bath.
After two hours, your steaks are ready to be seared. Remove the steaks from bath and pat dry with paper towels. Right now they don’t look that appetizing but we’ll take care of that in a minute. Its extremely important to get the outsides as dry as possible because that is what is going to produce the best contact with the pan for the sear.
For searing these steaks I used a combination of Cast Iron Skillet and Searzall torch attachment. Really, the pan does a great job interacting with the rub so the searzall was mostly used to get the sides. Heat up the skillet on medium high and when it just starts smoking add the oil. I then seared for 60 seconds a side. As you can see. The coffee rub created a nice, deep crust.
Remove from pan and hit the remaining edges with the searzall. Or just continue to torch it because you can and you like fire. Looking at you Evan.
And just like that your coffee rubbed steaks are ready to eat and dinner is served.
I mean look. I’m a big enough person to admit when I’m wrong. And boy was I wrong. It was so good. So tender and juicy from the Sous Vide. And the wow factor is off the charts! Full of flavor, and the coffee rub formed such a great crust. I Would def recommend you give this one a shot. And if you do. Send me a picture or tag me on social media and I’ll repost it.
Did I mention I WAS a purist. Not anymore. Rub all the meat!
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