20 Apr

Roasterie Rubbed Strip Steak

By Kansas City Steak Company Tags : recipe,  steak 

All of a sudden, the grass is green. The trees are budding. The birds are singing.

If you blinked, you may have missed it.

Spring is here. Grilling season is so close we can taste it.

And today, it tastes like Chef Eric Harland’s rich and savory Roasterie Rubbed Strip Steak.

Kansas City is known for its steak (and barbecue and fountains), obviously.

But what many locals know is that it’s also knows for its coffee. Coffee is great to drink of course. But it’s also the secret ingredient in Chef Harland’s rub.

Chef Eric combines a local coffee flavor with a steak favorite, and perhaps this is Spring’s finest match.

We’ll let the pictures and his recipe do the talking.

Kansas City Steak Roasterie Rubbed Strip Steak

by Chef Eric Harland


  • 2 Kansas City Steak Company Strip Steaks (8 oz)
  • 4 garlic cloves, finely chopped (or pre-minced)
  • 1 cup Roasterie Voodoo Dark Blend Coffee (or your favorite local coffee roaster), let the coffee cool before using
  • ¼ cup balsamic red wine vinegar
  • ¼ cup lite mustard
  • ¼ cup light brown sugar
  • 2 Tbsp. canola & clarified butter mix


  • 2 tsp. Kansas City Steak seasoning
  • 2 tsp. 80% dark Mexican chocolate (grated)
  • 2 tsp. Roasterie’s Voodoo Dark Blend Coffee (or your favorite local coffee roaster) grinds (1 tsp. per steak)
  • Kosher salt
  • Fresh Black Pepper

Finish: Fresh Chimichurri

Mix garlic, garlic, coffee, red wine vinegar, mustard, brown sugar, oil, and pepper to your liking in a medium bowl. Pour marinade into a re-sealable plastic bag.  Add steak and seal bag.

Steak should be marinated at least 12 hours. For best results, marinate steak one full day ahead in refrigerator. Bring steak to room temperature before cooking.

Prepare grill or stove for medium-high heat. Remove steak from marinade.

Season steak with rub consisting of Kansas City Steak seasoning, grated chocolate and coffee grinds.  

In pan, sear 8–10 minutes for medium-rare with oil mix.  Let rest 10 minutes before slicing.

Serves Two.