Picking the signature cut of beef for Kansas City wasn't difficult for Chef Jeff Kelly. He started with a KC strip and encrusted it with ground coffee. Rich, salty steak and coffee are a surprisingly natural pairing.
Servings and Ingredients
|2 tbsp.||Hy-Vee sugar|
|2 tbsp.||finely ground coffee|
|1 tbsp.||Hy-Vee garlic powder|
|1 tbsp.||Hy-Vee Select extra-virgin olive oil|
|Kosher salt and Hy-Vee black pepper, to taste|
|4||(8 oz each) boneless Kansas City strip steaks, 1 inch thick|
- For rub, in a small bowl combine sugar, coffee and garlic. Lightly brush steaks with olive oil; sprinkle with salt and pepper. Season steaks evenly with the rub. Let stand at room temperature for 30 minutes.
- Preheat grill for direct cooking to medium heat. Grill steaks to desired doneness, turning once. Allow 10 to 12 minutes for medium rare (145 degrees) or 12 to 15 minutes for medium (160 degrees). Let steaks rest for 3 to 5 minutes so juices can redistribute evenly throughout the steak.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 95mg
- Sodium: 135mg
- Total Carbohydrates: 9g
- Protein: 54g
This style is noted for its low to medium malt sweetness with caramel and chocolate character. Hop bitterness ranges from low to medium with softer and sweeter malt notes than robust porters. The body is lighter as the alcohol for this style is not as high as other porters. Pair with roasted or grilled meats, gruyere, and chocolate peanut butter cookies. Best served at 50-55 degrees in a nonic pint.