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Old 04-18-2010, 05:34 PM   #1
cmcadams
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Default Steak Royale vs. Wide Awake Wino Steak

I'm trying 2 recipes, both using the same rub, but different marinades and sauces.

The rub is coffee, brown sugar, ancho, s&p, and the sauces are:
1. coffee, bourbon, molasses, ancho, s&p, butter
2. coffee, wine, molasses, ancho, s&p, butter

The steaks are on the grill now, soon to be joined by asparagus, then we'll see which steak reigns supreme!
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Old 04-18-2010, 09:27 PM   #2
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The results were good, but the Wide Awake Wino Steak won out over the Steak Royale. The recipe is one I'm working on for a steak recipe contest put on by Beringer, which ends in a trip to Napa Valley and a potential $15,000 prize.

The photos:

The rub...


Steaks put on the grill...


The first fresh asparagus from a local farm...


Steaks about to come off the grill...


Steak Royale, with Maker's Mark...


Wide Awake Wino Steak...


Side by side...


Table is set...


Aftermath...
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Old 04-18-2010, 09:44 PM   #3
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Great looking plates Curt.

Not sure how much bourbon or wine was incorporated... just curious..was the difference in taste very noticeable or subtle ?
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Old 04-18-2010, 09:46 PM   #4
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It was actually pretty noticeable. Not a lot of bourbon, but equal parts coffee and wine.
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Old 04-19-2010, 01:50 AM   #5
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Good looking steaks.
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Old 04-19-2010, 02:54 AM   #6
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I've never used Ground Coffee for a Rub,, But I do Marinate Steaks and cuts of Beef In perked coffee, and that is great,, A retired Army Cook I met at a Fair who had a Big Burger Booth told me about it. something they been doing in Army kitchens for a long time...
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Old 04-19-2010, 07:23 AM   #7
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That looks wonderful!
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Old 04-19-2010, 11:06 AM   #8
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Quote:
Originally Posted by Bushwacker View Post
I've never used Ground Coffee for a Rub,, But I do Marinate Steaks and cuts of Beef In perked coffee, and that is great,, A retired Army Cook I met at a Fair who had a Big Burger Booth told me about it. something they been doing in Army kitchens for a long time...
Coffee has been used for a long time for cooking.. chuckwagons on cattle drives, etc... Redeye gravy is a great thing for breakfast!
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Old 04-19-2010, 11:16 AM   #9
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Very good looking steaks Curt, regular coffee grounds I assume? I wonder how freeze dried would work.
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Old 04-19-2010, 11:48 AM   #10
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I wouldn't use freeze dried, as that's basically coffee without water. The grounds have a different flavor, as they're just roasted coffee beans ground up; I think they give an earthy flavor.
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Old 04-19-2010, 11:51 AM   #11
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Excellent looking steaks Curt. Was the bourbon steak not good, or just not as good as the wine steak? They both looked outstanding.
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Old 04-19-2010, 11:57 AM   #12
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I never would have thought to use coffee grounds as a rub component, even though I use them in greens and peas all the time. Do you think not using nearly as much bourbon liquid as wine liquid could have had an impact?
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Old 04-19-2010, 12:32 PM   #13
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Looks great! Would Espresso grind work the best or regular/drip grind work. I've got to try that next cook.
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Old 04-19-2010, 12:38 PM   #14
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Quote:
Originally Posted by cmcadams View Post
I wouldn't use freeze dried, as that's basically coffee without water. The grounds have a different flavor, as they're just roasted coffee beans ground up; I think they give an earthy flavor.
Thanks, I did a coffee and chili encrusted scallop in school....The results were less than I hoped for.
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Old 04-19-2010, 12:42 PM   #15
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The steaks look excellent Curt!
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