Sunday, 10 March 2013

Wellington County Dark Ale Coffee-Crusted Porterhouse with Roquefort Butter

I dont think I have ever made a recipe as amazing as this one! The amazing aroma of the steak paired with the sharp-tenderness of the butter is to die for! To be honest, I was originally skeptical of the idea of a coffee infused steak. Since when does the liquid that compliments my daily breakfast go with a AAA grade piece of meat? However, this recipe has lead to one of the most amazing meals I have ever made. All I can say is that you haven't lived until you've given this a shot. The porterhouse steaks were subbed with some top quality rib-eye steaks and were also accompanied by cedar planked mashed potatos and a vinaigrette style caesar salad.


Wellington County Dark Ale Coffee-Crusted Porterhouse

  • porterhouse steaks (24 oz/750 g each)
  • 1/2 cup coffee rub (125 mL)
  • 3 bottle Wellington County Dark Ale (12 oz/341 mL each)

Coffee Rub

  • 1/2 cup dark-roast coffee beans (125 mL)
  • 6 clove garlic, minced
  • 1/4 cup fresh rosemary, chopped (60 mL)
  • 1/4 cup fresh parsley, chopped (60 mL)
  • 1/4 cup freshly ground black pepper (60 mL)
  • 1/4 cup olive oil (60 mL)
  • 1/4 cup Wellington County Dark Ale (60 mL)
  • 2 tbsp molasses (30 mL)
  • 2 tbsp balsamic vinegar (30 mL)

Roquefort Butter

  • 1/2 cup unsalted butter, softened (125 mL)
  • 1/2 cup crumbled Roquefort cheese (125 mL)
  • 2 tsp fresh rosemary, chopped (10 mL)
  • 2 tsp freshly squeezed lemon juice (10 mL)