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Coffee & Pepper Crusted Vermont Steaks

Home recipes are a gift filled with the warmth of tradition. Once in a while, a customer will take Sandy aside and share their own coffee-based recipe. It is impossible to pass on such an offer, and impossible to keep it to ourselves.

One of our coffee customers, Julia Andrews, kindly shared this recipe with us. It is easy to prepare, yet classy, and it is a great tribute to Vermont. It is ideal if you enjoy grilling outdoors late in the summer or through autumn, and owes its surprising flavor to one simple ingredient: coffee.

Ingredients ~

2 Tbsp Brown & Jenkins Coffee Beans
~ We recommend any South American Coffee
2 Tbsp Whole black peppercorns
4 Boyden Farm Porterhouse Steaks, each about 3/4 lbs. and 1 inch thick
(or visit and discover a producer that is local to you)
Vegetable oil for brushing cooking grate
Kosher salt

Method ~

1. Coarsely grind the coffee beans and peppercorns in a food processor or coffee grinder.

2. Press the mixture evenly on both sides of the steaks.

3. Lightly brush the cooking grate with vegetable oil. Grill the steaks directly over high heat for 8 to 10 minutes, turning once, or until cooked as desired.

4. Remove steaks from the grill. Season both sides with salt. Allow to rest for 2-3 minutes before serving.

Serving Suggestions ~

Grilled Valley Dream Farm vegetables make a sublime accompaniment. And don’t forget the wine. We recommend Boyden Valley Winery’s River Bend Red. A note of caution: Avoid driving for a few hours after this meal, for you may be in a state of bliss and less likely to pay attention… and it demands proper savoring decorum. Enjoy!




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