Quote:

---

Caffeinated steak

Seattle, the city that spawned America's obsession with strong, dark coffee, has created a new take on steak, Reuters reports. Rippe's, a surf and turf restaurant, began serving filet mignon steaks dusted with Starbucks' dark espresso blend a few weeks ago and now has a runaway hit on its hands. "The first night we tried it, about a third of the menu sold was the steak," says Chad MacKay. He says the $29 (U.S.) steak, now dubbed the Seattle Signature Steak, was the brainchild of a waiter and a chef. Despite being rubbed with coffee grinds before grilling, the 12-ounce steak, although a bit crunchy, carries only a subtle whiff of coffee flavouring.

---

Maybe it's just me, but I don't see how this was a "creation," nor a "new take on steak." A non-standard approach, perhaps, but not groundbreaking. Surely someone in a professional kitchen has done this before. Using Starbucks espresso for it is pure marketing hype as well - their coffee sucks! (but that's another thread ...)

And on a selfish point, I started doing this to rib-eyes (on occasion) quite some time ago.

Regardless, it's very tasty. It doesn't make the steak taste like coffee, rather it gives a nice bit of earthiness to the meat. Mmm mmm mmm.

A wonderful side is cremini mushrooms flambeed and carmelized in Grand Marnier.

Quote:

---

Surely someone in a professional kitchen has done this before. Using Starbucks espresso for it is pure marketing hype as well - their coffee sucks!

---

Quote:

---

And I think that using Starbucks coffee for this is perfect...'cus it isn't good for anything else!

---

I think we found the equivilent of "cooking" coffee

Quote:

---

Starbucks opens up in Paris shortly.

---