Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

It might seem unusual to anoint a steak with coffee butter, but the warm coffee flavor pairs surprisingly well with the seared steak and wilted spinach. And the sharp taste of red ribbon sorrel (due to its oxalic acid content) adds just enough acidic bite to balance the richness of this dish. We think a strip steak strikes a great balance between tender and flavorful, which is why it’s one of our favorite cuts of beef. Strip steak goes by many names around the world. In the United States it’s often called New York strip, a moniker it gained as a signature dish served at Delmonico’s in the mid-nineteenth century. In Australia this same cut is known as a porterhouse, while in England, Ireland, and other parts of Europe, it’s commonly known as a boneless sirloin.But whatever the name, this cut is taken from the middle to rearward section of the longissimus dorsi muscle, commonly known as the loin. This region of a quadruped’s loin works harder in life than the forward section of the muscle from which ribeye steaks are cut. As a result, strip steaks are a bit tougher than ribeye steaks, but also more flavorful. These harder-working muscle fibers have more of the proteins that are responsible for the savory tastes and meaty aromas of a great steak, as well as more marbling. The extra fat is is needed to keep these hardworking muscle fibers supplied with a steady source of fuel. And this extra fat translates into bolder flavor.

Coffee Butter Steak and Spinach