by Matt Hames


Espresso Cured Strip Steak

      –with Grilled Corn, Aged White Cheddar Grits & Honey-Chipotle Glaze–

We found this delectable dish created by Chef Kent Rathbun at the SOBE Wine and Food Festival, and it has proved great for medium to large get-togethers. Using coffee, jalepenos, shallots and garlic, this perky and flavorful strip steak is unlike any you’ve had before.

For the Espresso Cured Strip Steak:

Serves 8
8 Omaha Steaks Boneless Strips (10 ounces each), trimmed
2 ounces Canola Oil
2 ounces Garlic Cloves (peeled and chopped)
2 ounces Shallots (peeled and chopped)
2 ounces Jalapenos (stemmed and chopped)
2 ounces Cracked Black Pepper
2 quarts Coffee
1 cup Sugar
4 ounces Cilantro (washed and chopped)
2 ounces Kent Rathbun Elements Steak and Chop Garlic Salt


In a large sauce pot, add canola oil and sauté garlic, shallots and jalapeno until caramelized. Add cracked black pepper and deglaze with coffee. Add sugar and bring to a boil. Reduce coffee until it starts to thicken. Turn off heat and add cilantro. Transfer to a blender and blend smooth. After cure is cool, cover strip steaks and marinate for about 2 hours. Season with Kent Rathbun Elements Steak & Chop Garlic Salt and grill or sear until steak is medium rare.

To Serve:
Prepare each plate with one steak and a serving of the grilled corn aged white cheddar grits. Drizzle with honey-chipotle glaze and enjoy!

For the Honey-Chipotle Glaze:

2 Tablespoons Canola Oil
2 Tablespoons Garlic Cloves (peeled and chopped)
2 Tablespoons Shallots (peeled and chopped)
1 cup Yellow Onions (peeled and chopped)
1 Tablespoon Coriander Seeds
1 Tablespoon Cumin Seeds
1 Tablespoon Chili Powder
1 Tablespoon Clack Peppercorns
4 ounces Chipotle in Adobo
½ cup Honey
2 cups Black Coffee
2 Tablespoons Cilantro (washed and chopped)


In a sauce pot, add canola oil and sauté garlic, shallots and onions until caramelized. Add coriander seeds, cumin seeds, chili powder and black peppercorns and continue to cook for 2 minutes. After spices begin to toast, add chipotle chilies and honey and continue to cook for one minute. Deglaze pan with black coffee and reduce until glaze thickens. Once the sauce has reached the proper consistency, reduce heat and steep the cilantro for 10 minutes. Pass the glaze through a fine mesh chinois and store properly.

For the Grilled Corn:

4 each Ears of Yellow Corn (cleaned)
2 Tablespoons Canola Oil
1 Tablespoon Kent Rathbun Elements Steak & Chop Garlic Salt

For the Grilled Corn Aged White Cheddar Grits

2 ounces Whole Butter
1 Tablespoon Garlic Cloves (peeled and minced)
1 Tablespoon Shallots (peeled and minced)
2 cups Chicken Stock
1 cup Whole Milk
2 teaspoons Cracked Black Pepper,
1 cup Yellow Grits (rinsed, chaff removed)
1 Tablespoon Kent Rathbun Elements Steak & Chop Garlic Salt
½ cup Aged White Cheddar
1 cup Grilled Corn Kernels ,from above
¼ cup Scallions (chopped fine)

Place ears of corn on a cookie sheet, coat with canola oil and season with Kent Rathbun Element’s Steak & Chop Garlic Salt. Place ears of corn on a medium hot wood fire or charcoal grill. Grill corn until golden brown on all sides. Remove from grill and let cool. Once corn has cooled, cut corn kernels from the cob and set aside for later use.

In a large sauce pan, melt whole butter and sauté garlics and shallots until translucent. Add chicken stock, whole milk and cracked black pepper and bring to a boil. Once chicken stock has come to a boil, add grits and Kent Rathbun Elements Steak & Chop Garlic Salt. Return to a simmer and continue to cook until grits thicken (15-18 minutes). Once grits have reached desired thickness, garnish with aged white cheddar, grilled corn kernels and scallions.

Meet Kent Rathbun

Kent Rathbun__Resized

Chef Kent Rathbun’s roots are firmly set in food, rapidly rising through the ranks of some of the world’s finest restaurants including, Mr. B’s in New Orleans, American Restaurant and Milano in Kansas City, The Mansion on Turtle Creek in Dallas and the Landmark Restaurant in the Dallas Melrose Hotel.

In 1997, Rathbun decided to follow his dream, draw on his eclectic and distinctive style and establish his own world-class restaurant. Within months of its opening in the heart of Dallas’ uptown district, Abacus began to be recognized as a pinnacle of fine dining and has received numerous accolades. With a flourishing five-star restaurant exceeding his expectations, Rathbun begin research and opened his second concept, Jasper’s which features Gourmet Backyard Cuisine. The successes of Abacus and Jasper’s have foreshadowed the imminent legacy Rathbun’s Blue Plate Kitchen, his third concept in the Dallas area. Rathbun continues to demonstrate his culinary skills not only with the expansion of restaurant concepts but also with his full-service catering company and newly launched line of products, Kent Rathbun Elements.

He has cooked at the James Beard House in New York on several occasions, repeatedly appeared on a number of TV shows, including the Food Network’s “Chef du Jour”, Cooking Live with Sara Moulton, “Ready Set Cook”, the CBS Early Show, the Rosie O’Donnell Show and NBC’s Today Show and in 2008, competed on Food Network’s hit series “Iron Chef America” and defeated grill master Bobby Flay in a frenetic culinary battle. Rathbun was honored to be one of the featured chefs for the Bush 2001 Inaugural Ball and has participated in the Pre-SuperBowl Event, “Taste of the NFL” for the past seven years.

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