Coffee Teres Major Steak 6

Cof­fee steak?  Cof­fee on a steak? Actu­al cof­fee grounds on a steak?  I know most peo­ple when think­ing of grilling a steak are not think­ing of cof­fee as a rub or even as a drink to have with it. It sounds a lit­tle nuts, but trust me, it’s out­stand­ing.

First off, I want to point out what cut of steak that is. It’s a teres major. What is a teres major steak?  Oth­er than awe­some?  It’s from a lit­tle used mus­cle in the shoul­der of the cow and is the sec­ond most ten­der cut of beef oth­er than the ten­der­loin.  If you are famil­iar with the flat iron, which is also extreme­ly ten­der, you will know that the flat iron is a steak com­prised of two mus­cles com­bined by some con­nec­tive tis­sue. One of those mus­cles is the teres minor which sits right next to the teres major.

Not only is the teres major extreme­ly ten­der, it’s also cheap.  Like $8–9/pound at most meat mar­kets. Every now and again, your local gro­cer might car­ry it under the name petite ten­der or shoul­der ten­der, but for the most part, they won’t have any idea what you’re talk­ing about, and they are usu­al­ly prepack­aged which is just fine. Your best bet is to go to a full ser­vice butch­er shop e, although you bet­ter get there before my dad does. When he goes, he buys them out.  I think he’s at a rate of about once a week in terms of grilling these bad boys. He has good rea­son to, it may be my favorite steak, it’s that good. I go into the teres major a lit­tle more here.

Now let’s get to the recipe for the cof­fee steak.

Cof­fee Steak Ingre­di­ents:

4 steaks (you don’t have to use teres major for this)
1/2 cup fine­ly ground cof­fee** (I used a decaf hazel­nut blend that I ground myself at my local gro­cery store. Decaf is not a neces­si­ty.)
1/4 cup brown sug­ar
1 tsp black pep­per
1 tsp white pep­per
Salt to coat the steaks

**I rec­om­mend dou­ble grind­ing the cof­fee until it is pow­der oth­er­wise it will be grit­ty.

Coffee Teres Major Steak 1

That’s not a teres major steak.  It is a won­der­ful piece of salmon I made this rub three days in a row.  I was just as leery as you are about mak­ing a steak with cof­fee on it.  I thought there would be a 50/50 chance it would be any good.  The first night I made it, I put it on the tini­est filet you’ve ever seen to see if it was any good.  It was out­stand­ing so I decid­ed it was web­site wor­thy. The next night, I decid­ed to try it on a salmon filet and take some pics of the ingre­di­ents. The third night, I made the steak you will see below for dad to try.

Pri­or to grilling, com­bine all the ingre­di­ents except the teres major and the salt. I did this ever so appro­pri­ate­ly in a cof­fee cup:

Coffee Teres Major Steak 2

Coat each side of the steak with coarse salt and then cov­er with the rub and let it come to room tem­per­a­ture:

Coffee Teres Major Steak 3

Here’s a pic­ture of the teres major cov­ered with the rub next to two oth­er teres majors that were get­ting a coat­ing of jerk that night:

Coffee Teres Major Steak 4

This is my stan­dard method for grilling a steak. While the steaks are com­ing up to room temp, I set up the grill for two zone grilling with an incred­i­bly hot fire on one side and noth­ing on the oth­er:

Coffee Teres Major Steak - Grill

The cof­fee steak goes over the hot side of the grill for about 90 sec­onds to sear, is rotat­ed 45 degrees and seared anoth­er 90 sec­onds, flipped and repeat­ed, and then put on the side of the grill with no heat and the lid put on to bake the steak to desired done­ness.  Times vary depend­ing on the heat of the fire.

I want to warn you that with the brown sug­ar in the rub, the teres major is going to look like it’s burnt:

Coffee Teres Major Steak 4a

That looks like it’s more char­coal than steak, but it’s fine.  Trust me. Although, in the future, I think I might go with turbina­do sug­ar instead.

After it bakes on the side with no heat for a few min­utes, it was pulled and allowed to rest:

Coffee Teres Major Steak 5

Notice how thick it is?  The teres major does some­thing very cool. It puffs up as it cooks.  By the time you pull it from the grill, it will be almost twice as thick as it was when you put it on.

Sliced cof­fee steak:

Coffee Teres Major Steak 6

And here’s an extra mon­ey shot of a piece right before dad devoured it:

Coffee Teres Major Steak 7

What did we drink with the cof­fee steak? You can’t go with some­thing mild. This 2002 Pax Syrah from Dad’s bud­dy Don H. did the job nice­ly:

Coffee Teres Major Steak 8

And this rub is excel­lent on salmon as well.  Here are a cou­ple shots I took when I put it on salmon:

Coffee Teres Major Steak 9

Coffee Teres Major Steak 10

Coffee Teres Major Steak 11

The only thing I would’ve done dif­fer­ent­ly with the salmon is that I would’ve put it on a maple plank next time. I think the maple smoke and cof­fee would make for a dyna­mite com­bo. Either way, I’m a big fan of cof­fee steak or salmon. I’ll be grilling these again very soon.

If you have any ques­tions, feel free to leave them below or shoot me an email.

If you like the cof­fee steak and would like to see oth­er grilling recipes with beef, click here.

Also, you can fol­low the Grillin Fools on their Face­book page where you can post your grilling pic­tures, share grilling recipes, or join the gen­er­al grilling con­ver­sa­tion. You can fol­low them on Twit­ter @GrillinFool

Cof­fee Steak
Author: 
Recipe type: Entree
Cui­sine: Steak
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
An arti­san steak coat­ed with a cof­fee rub
Ingre­di­ents
  • 4 steaks (you don’t have to use teres major for this)
  • ½ cup fine­ly ground cof­fee** (I used a decaf hazel­nut blend that I ground myself at my local gro­cery store. Decaf is not a neces­si­ty.)
  • ¼ cup brown sug­ar
  • 1 tsp black pep­per
  • 1 tsp white pep­per
  • Salt to coat the steaks
Instruc­tions
  1. Com­bine all the ingre­di­ents except the steak and the salt
  2. Coat each side of the steak with coarse salt and then cov­er with the rub and let it come to room tem­per­a­ture
  3. While the steaks are com­ing up to room temp, I set up the grill for two zone grilling with an incred­i­bly hot fire on one side and noth­ing on the oth­er
  4. The cof­fee steaks go over the hot side of the grill for about 90 sec­onds to sear, are rotat­ed 45 degrees and seared anoth­er 90 sec­onds, flipped and repeat­ed.
  5. Put on the side of the grill with no heat and the lid put on to bake the steak to desired done­ness.
  6. Times vary depend­ing on the heat of the fire
  7. Bake for approx­i­mate­ly 4 min­utes for medi­um rare, 8 min­utes for medi­um, 12 for medi­um well and 16 for well done.
 
Scott Thomas

Scott Thomas

Scott Thomas, the Orig­i­nal Grillin’ Fool, was sent off to col­lege with a suit­case and a grill where he over­cooked, under­cooked and burned every piece of meat he could find. After thou­sands of fail­ures, and quite a few suc­cess­es, near­ly two decades lat­er he start­ed a web­site to show step by step, pic­ture by pic­ture, fool­proof instruc­tions on how to make great things out of doors so that oth­ers don’t have to repeat the mis­takes he’s made on the grill.
Scott Thomas

@GrillinFool

https://t.co/lVWgniik3V#Grill­Porn abounds here. All meat, all the time!
Oh my wow! There is so much per­fec­tion right there! 😲✔️👍😎 . Video shot by the insane­ly tal­ent­ed @carlaocarvalho77 …… https://t.co/uKHWyunSxp — 3 months ago
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3 comments

Kenrick’s only had frozen Teres Major, so I used this rub on a cou­ple off their 8 oz filets. Real­ly amaz­ing. The cof­fee fla­vor adds an incred­i­ble char/earthy fla­vor to the steaks that was unex­pect­ed. I cook steaks a lot, and this was one of my wife’s favorites. 

I’m going to add some fresh-ground chilis to the rub and try it on some pork. 

There is a recipe in the Weber Grilling Cook Book for cof­fee-rubbed pork chops with a bour­bon-cream reduc­tion that you may like. It’s always been a hit here.

Reply

Good cut of meat. A restau­rant I used to work at car­ried this cut. Only avail­able in free-range cat­tle. If they aren’t free-range, the mus­cle (locat­ed around the shoul­der) won’t devel­op well enough to be a cut. This cut is often com­pa­ra­ble to Kobe beef, but it’s a frac­tion of the price. I’m try­ing this recipe tonight on a rib­eye. Pret­ty pumped. Good post!

Reply

Thanks, Chris. Let me know what you think…

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