I recently acquired a Craycort cast iron grilling grate for my 26.75″ Weber One Touch Gold kettle and finally got to cook on the new grate last night. I came across a recipe from Guy Fieri for java crusted steaks w/ a stout glaze that looked really good, so I thought that sounded like a nice way to break in the new grate. A lot of people upgrade their kettles from the standard stainless steel grates that come w/ Weber charcoal kettles to the Craycort cast iron grates because cast iron distributes heat better, it’s great for searing, and overtime the grate will season with all the amazing juices that slowly begin to saturate the iron. Having mentioned that, let’s move on to this awesome recipe!
This recipe was fairly straight forward. I grabbed a couple 1.5″ thick, prime cut New York strips and some white asparagus, then headed over to the beer store to grab some Young’s Double Chocolate Stout to use for the stout reduction glaze. The rub took about 2 minutes to make and the glaze only took about 10-12 minutes. I seared the strips over direct heat for about 3 minutes per side and then moved them over indirect heat to bring the internal temp up a bit. I pulled them off and let them rest up to a gorgeous light red, medium rare and served with the grilled asparagus that was seasoned with Simply Marvelous Season All rub. My wife told me this was the most amazing steak I’ve ever made. Though it may not have been the best steak I think I’ve ever made, it was certainly close to the top. Try this one out and let me know what you think! Recipe, pictures and video from start to finish below.
1/4 cup medium grind coffee (I used a chocolate coffee)
1/4 cup black peppercorns, freshly cracked (or if you want to be lazy, pre-ground black pepper is fine too…)
1/8 cup packed dark brown sugar
1/8 cup kosher salt
1/8 cup granulated garlic
1 tsp cayenne pepper
1 Tbsp paprika
Mix all the ingredients together then coat all 4 sides of the steaks liberally. Grill to rare/med rare then let rest for 5-10 minutes.
Chocolate Stout Reduction
16 ounces stout of your choice (I used Young’s Double Chocolate Stout)
2 tablespoons olive oil
2 tablespoons unsalted butter, room temperature
Pour the stout into a medium saucepan, bring to a low boil and reduce to about 1/3. After the stout has reduced to a nice thick consistency, turn the heat off and add the butter and olive oil and mix in. Drizzle over steaks and serve.