Give a Subscription, Get One Free!

Receive a FREE subscription to Vermont Life when you give a subscription to a friend.

Posts Tagged ‘vt coffee’

Recipe: Spicy and Sweet Coffee Rub Hanger Steak

Written by Sky Barsch on . Posted in Recipes

Spicy and Sweet Coffee Rub Hanger Steak
This is a dry rub that will create a sweet and spicy dark char on your cut of steak.
Write a review
  1. Cut of steak of your choosing (I use Hanger or Apron)
  2. 1 tablespoon olive oil
  3. 1/2 tablespoon finely ground coffee
  4. 1/2 tablespoon brown sugar
  5. 1/2 tablespoon salt
  6. 1/2 tablespoon fresh ground pepper
  7. 1/2 tablespoon granulated sugar
  8. 1/2 tablespoon smoked paprika
  9. 1/2 tablespoon chili powder, red pepper flakes and/or 1 teaspoon cayenne pepper (choose the spice level and flavor you want)
  1. Combine all the dry ingredients in a dish and mix together well. I recommend not adding the chili powder or other spicy component until the end and doing it gradually, tasting a tiny bit as you go until you get just enough kick but its not overpowering. At this point you may also want to add a little more brown sugar depending on how sweet you want it.
  2. Rub the steak with olive oil and then generously apply the dry rub to the steak. Make sure to rub it in deeply. Its best to let it sit for about 2 hours before cooking. I usually put it under the broiler on low until it starts to brown and then turn the broiler up to high to char the outside. Optionally you can also sear the steak on high heat in a pan before placing it under the broiler.
  1. I like to use natural, single-origin coffees with a lower acidity and either nutty, chocolaty or caramel flavor profiles. A lot of South and Central American coffees work well.
Vermont Life Magazine

Recipe: Whiskey Coffee Hanger Steak

Written by Sky Barsch on . Posted in Recipes

Whiskey Coffee Hanger Steak
This is a thick and sweet marinade with a hint of acidity from the lime juice.
Write a review
  1. A cut of steak, preferably Hanger or Apron
  2. 1 shot of whiskey
  3. 1 tablespoon of molasses
  4. 1 teaspoon of brown sugar
  5. 1 teaspoon lime juice
  6. 1/2 Tablespoon of finely ground coffee
  7. A pinch of salt and pepper
  1. Combine all the ingredients and mix well.
  2. Cover the cut of meat in the marinade and for best results leave it in the fridge overnight.
  3. Broil steak to your liking.
  1. I prefer to cook my steak on the rarer side and use the low setting on the broiler to brown the exterior. The sugars will caramelize and I will periodically spoon the liquids in the pan onto the steak until its reached the desirable level of doneness.
Vermont Life Magazine

Contact Us

Vermont Life Editorial and Business Offices: (802) 828-3241
(8 a.m. - 4:30 p.m., EST, weekdays)

Subscriptions: Please note, the subscription offices are closed New Year's Day, Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving and Christmas. Offices close at 4 p.m. on Christmas Eve and New Year's Eve.

Address: One National Life Drive, 6th Floor, Montpelier, VT 05620

Letters to the Editor



Customer Service

Suggest a Product