New York Steaks with Espresso Pan Sauce -

The sauce on these steaks might remind you of coffee-flavored Nips hard candies – without being sweet, it has rich, creamy coffee flavor. Combined with a meaty steak, it’s delightfully surprising and like the candies, there’s even a little crunch, thanks to crushed whole coffee beans sprinkled on top! The ever-so-slightly bitter taste of the sauce plays perfectly against our newest release 2008 San Marcos Creek Estate Cabernet Sauvignon and its deep tannins. Enjoy!

New York Steaks with Espresso Pan Sauce

Serves 2

(6) Whole Espresso Coffee Beans

(2) 8- to 10-ounce New York Steaks, about 1 inch thick

(1) teaspoon Coarse Kosher Salt

(3/4) teaspoon Freshly Ground Black Pepper

(1) tablespoon Extra Virgin Olive Oil

(1/2) cup Brewed Very Strong Coffee

(2) tablespoons (1/4 stick) Unsalted Butter, cut into 3 or 4 pieces

(1) teaspoon Dijon Mustard

(1) tablespoon Heavy Whipping Cream

Use a mortar and pestle to lightly crush the coffee beans. (If you don’t have a mortar and pestle, place them in a small bowl and lightly crush them with the end of a wooden spoon.) Set aside.

Sprinkle both sides of the steaks with salt and pepper.

In a large skillet over medium-high heat, warm the olive oil. Add the steaks and cook to desired doneness, about 3 ½ minutes per side for medium rare. Transfer the steaks to a platter or plates and let them rest, loosely covered with foil for 5 minutes.

Meanwhile, return the same skillet to medium heat. Stir in the brewed coffee, scraping up any browned bits in the bottom of the skillet, and cook until reduced to a thin layer in the skillet, about 3 minutes. Remove the skillet from the heat, add the butter and mustard, and stir until the butter is melted. Stir in the cream.

Top the steaks with the pan sauce. Garnish with the crushed coffee beans and serve hot.