Would like like your caffine and eat it too?

I caught the tail end of a story on my local news station this morning(I've emailed the news person to get the details)where there is a diner, up north I beleive that makes a HIGHLY caffinated steak. The cook took a gorgeous piece of raw steak(which looked wonderful as is)dipped it in cold coffee then proceeded to roll it in fresh coffee grounds, then grilled. IMO this was a total waste of a good steak. When would you even eat this, breakfast, lunch, dinner? Talk about being jacked up!!! Please, has anyone ever thought of consuming such?

quote:

Originally posted by Rusty246

I caught the tail end of a story on my local news station this morning(I've emailed the news person to get the details)where there is a diner, up north I beleive that makes a HIGHLY caffinated steak. The cook took a gorgeous piece of raw steak(which looked wonderful as is)dipped it in cold coffee then proceeded to roll it in fresh coffee grounds, then grilled. IMO this was a total waste of a good steak. When would you even eat this, breakfast, lunch, dinner? Talk about being jacked up!!! Please, has anyone ever thought of consuming such?

Geez! That should be "Would YOU like....." Sory, never bein a profreader fro mi-self, only otthers..

I saw a piece on that too. It looked good, but I thought it would taste really bitter.

I heard that too----they called it Seattle Steak. supposedly invented by a chef and a waiter. To me, it seems just wrong! Although someday I'm going to try Redeye Gravy, which I understand is made from strong coffee. But to put such an uncomplimentary flavor on a good steak-----no way!

quote:

Originally posted by clothier

I'm just trying to figure out why anyone would cook something like that. Gotta wonder what that chef was thinking.

Those silly northerners.

Clothier - in Troy, MI, on Big Beaver Road, where the temp is 7 and it's been snowing since last night- we have 3 on the ground, and 3 more coming.

Didn't mean it as northerners don't know how to cook, something about the story looked as though it may have been cold out.

Rusty - in Gainesville, FL, at the University of Florida, where the temp is a blazing 69, and no snow(if that's what you'd call it)since 1989.

quote:

Originally posted by EdSails

I heard that too----they called it Seattle Steak. supposedly invented by a chef and a waiter. To me, it seems just wrong! Although someday I'm going to try Redeye Gravy, which I understand is made from strong coffee. But to put such an uncomplimentary flavor on a good steak-----no way!

You should red red eye gravy. Put a couple of T oil in a cast iron skillet, fry up a nice center cut slice of ham, remove meat, leave oil, pour in coffee, stir with a fork to loosen brown bits, salt and pepper if desired, let simmer while you get yourself a large plate. Place ham on plate(insert a nice helping of grits here, "southern thing" )bisquits on the side, pour gravy over ham and grits! Give it a shot.

quote:

Originally posted by clothier

I didn't take it that way, I was just trying to work in the fact that it's snowing.

Didn't really think you did. I'd love to come visit, for a day...haven't made a snow angel for 30 something years!

quote:

Originally posted by clothier

I'm just trying to figure out why anyone would cook something like that. Gotta wonder what that chef was thinking.

Those silly northerners.

Clothier - in Troy, MI, on Big Beaver Road, where the temp is 7 and it's been snowing since last night- we have 3 on the ground, and 3 more coming.

Have the ac in the office set to a cool 73 - blowing cool breeze as I type. Cloudy, sticky, and icky outside. I cannot fathom what it must be like to live with that kind of weather. BRRRRR!

quote:

Originally posted by Rusty246

I caught the tail end of a story on my local news station this morning(I've emailed the news person to get the details)where there is a diner, up north I beleive that makes a HIGHLY caffinated steak. The cook took a gorgeous piece of raw steak(which looked wonderful as is)dipped it in cold coffee then proceeded to roll it in fresh coffee grounds, then grilled. IMO this was a total waste of a good steak. When would you even eat this, breakfast, lunch, dinner? Talk about being jacked up!!! Please, has anyone ever thought of consuming such?

You know, I saw that this morning too on our local news here in Columbus, OH. My question is, why exactly is this news? Must be a slow day.

I don't know, but it seems like it was national.

I don't guess it's necessarily the news, maybe it's "the strange".

In Louisville they used it as a followup story to the vitally important announcement that Fraiser will be not be doing another season...unless the network will top the current $5 million per episode paid to Kelsey Grammer. Both stories don't count for much in my book.
The coffee treatment strikes me as much like the current habit of many places to COAT the steak with pepper or cajun seasoning...It detracts from the basic flavor of the steak bigtime IMHO.

But Mr. Blackwells list came out!

We have a news department here at our station, which is PBS, but our students do a nooner and a 5:30p newscast, which is supervised by a genuine news staff(adults). Now I'm just plain curious. Yes, it's slow here too.

Al.. we have to love slow days here in Louisville.. compared to cops shotting drug dealers in the back....

The mind boggles at what chefs do just to be different. Exploration and experiment is one thing, but cooking just for novelty is a waste of time and good food.

quote:

Originally posted by Lone Star

But Mr. Blackwells list came out!

and he really doesnt like Paris Hilton's outfits!

I HAD PRIME RIB AT A FRIENDS HOUSE SEVERAL YEARS AGO AND HER UNCLE MADE AN AU JUS USING COFFEE FOR THE BASE THAT WAS EXCELLENT. I'M CURIOUS TO TRY GROUNDS ON A STEAK JUST TO TASTE WHAT IT WOULD BE LIKE.

I would be more concerned with the texture than the flavor...egads!

Dearfolk,
That reminds me of the first batch of Blind Man Espresso Stout, a microbrew that was made here several years ago. John Gayer, the brewer, used dark roast beans that had so much caffeine in them that we who tried it that first night (I drank 5 pints) couldn't get to sleep until the next afternoon.
My mother, who was 84 or 85 at the time, thought it was a screamingly funny mistake; she made an important observation: "Tell John to use 50% decaf beans, if he can find them in dark roast. Surely they can be had. That ought to solve the problem."
Next batch, he took her suggestion verbatim. The brew tasted the same and we managed to get to sleep after quaffing several pints apiece.
Today, this same brew rotates in availability with two or three other Stouts and Porters at Copper Creek Brewing here; the brewer, Matt Buley, was John's assistant. His version is superb, and won't rob anyone of sleep... he uses roughly 75% decaf!
Two Cups Are Enough (But That's Not Revealing The Size Of My Cup!), Ort. Carlton in 30601-land.

Dearfolk,
I forgot the original topic: how anyone could do that to a steak - caffeinate it - is as if they poured ketchup or sugar all over it. Glurch. I'd rather opt for a barbecue omelette with slaw dumped on top... that makes far more sense, culinarily.
What A Harrar Story, Ort. Carlton in 30601-Central.

Why Clothier---you of all people!!!---he was a designer! of course---he made clouths!!![:D....my mom,the seamstress, told me when i asked that same question years ago. As far as the topic goes----it seems to me that with all the strange things people eat and strange ways they having of preparing them,you never know,this may be good! I would like to know more about the process though---like how fine a grind---grilled over coals?--panseared and oven finished?...sauce? Maybe i will just google this steak!

quote:

Originally posted by EdSails

Although someday I'm going to try Redeye Gravy, which I understand is made from strong coffee.

Red eye gravy made with the leavings of salt cured, hickory smoked, well aged country ham is sensational, but it can be made with plain ham too.

Brown the ham nicely, so there will be plentiful leavings in the pan. Add 1/2 cup of water if using country ham. If not, by all means, use cold leftover coffee. Increase heat and scrap loose the browned ham juices from the bottom and sides of the pan while the liquid boils and reduces (I add salt and taste several times to get the saltiness I desire). After a minute or two, pour the broth like gravy over the ham.

The coffee doesn't have to be strong; it adds richness, body and flavor when country ham isn’t used. I've never added oil or pepper to my red eye gravy, however the red-eye gravy at my Mom’s table certainly did have some extra fat.

Coffee, salt and the leavings. It’s the easiest, simplest gravy or sauce I’ve ever made and it gets made each time ham is fried.

Red eye gravy made from coffee is the way to go !! Excellent !! Great with grits and plenty of fresh homemade biscuits to sop it up !!

As to the original topic, I love coffee and I love a good steak .... but I don't think the idea of having a steak rolled in ground coffee beans sounds too appealing to me !! I might try it, but I don't really have a burning desire to do so !! Sounds like it would be a bit bitter to me !!

quote:

Originally posted by clothier

I'm sure Rt 11 can answer this better than I can, but stories like that get sent off via sattelite for the locals to use as filler on slow days. like today.

So how many people viewed the story of the 92 year old one eyed alligator that was lost and then found???? Now that would be some TOUGH gator tail! I think I'd rather eat the steak if that were the only two options available to me.

They usually reference all of the old movie stars he designed for...maybe he worked for the studios.

I can kinda see the Steak coffee thing , I will give it a try soon and report,
I Have used Coke a Cola as a pOrk/chicken marinade, Not to bad, Got the idea from an Iron Chef episode.

That Morimoto!!!! Okay, Argent tells me it was actually Sakai. But he's defnitely been influenced. lol

quote:

Originally posted by Rusty246

We have a news department here at our station, which is PBS, but our students do a nooner and a 5:30p newscast, which is supervised by a genuine news staff(adults).

Your students do a nooner? Is that legal at your facility? Do fraternization rules apply? Do they present "Live Footage at 5:30!"?

I knew a painter who used coffee grounds in his art, but he was working with a different sort of palette ...

Coffee grounds on steak is NOT a new idea. At least one chef in Houston has been doing that for years, and I saw him give the recipe on a local news show a couple of years ago.

Last week, GF had beef tenderloin prepared that way at Café Red Onion, and it was superb. I didn’t think it would be, but it was.