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HERE IT IS:Coffee Crust Dry Rub – Kansas Steak Recipe

Discussion in 'Cooking' started by OFF TO WDW!, Jun 15, 2010.

  1. OFF TO WDW!

    OFF TO WDW! Mouseketeer

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    I requested this two days ago and LeCellier E-mailed this to me today! :)


    Coffee Crust Dry Rub – Kansas Steak
    Le Cellier Steakhouse
    Canada Pavilion, Epcot®

    Yield: 1 cup


    Coffee Crust Dry Rub – Kansas Steak
    1 cup fresh coffee grounds
    1 tablespoon kosher salt
    1 teaspoon sugar
    1 teaspoon black pepper
    1 teaspoon granulated garlic

    1. Mix all ingredients together in a bowl.
    2. Coat steak on both sides with dry rub before grilling.
     
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  3. MazdaUK

    MazdaUK <font color=green>Curse this time difference!<br><

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    2 quick questions - is that unused ground coffee, or coffe you've just this minute used in your pot?

    And does it taste of coffee (which I HATE - although I quite like the smell of some) or something different?
     
  4. greeneeyes

    greeneeyes Mouseketeer

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    Would you mind posting this in our recipe thread? That way we can keep all the recipes together and they won't get lost in the shuffle, thanks.
    I'm going to give this a try as soon as I can get some shell steaks (aka KC strip steaks).
     
  5. donaldduck352

    donaldduck352 <font color=red><marquee>Proud Redhead</marquee><b

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    Great rub recipe I gotta try.In Florida,we are a big cattle state.We call the KC steak New York Strip or Delmonico.There all from the short loin.I myself prefer the Delmonico.It has more marbling in the fat.

    As far as the coffee,yes unused.;)
     
  6. greeneeyes

    greeneeyes Mouseketeer

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    In NY it's a shell steak. :laughing:
     
  7. donaldduck352

    donaldduck352 <font color=red><marquee>Proud Redhead</marquee><b

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    Gottcha.I never heard it called that before.I lived in Fla all my life and dont know the local slang's!!!:thumbsup2

    I gotta ask tho,the word shell mean the money you gotta SHELL out for it?
     
  8. greeneeyes

    greeneeyes Mouseketeer

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    :laughing:

    When the tenderloin has been removed from a Porterhouse steak, what remains is the "shell" hence the name...the porterhouse is the fillet and the strip (aka shell) still together
     

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