Strip steak with a coffee rub

I saw a recipe similar to this one in the Kansas City Star today. It was said to be from a cookbook by America's Test Kitchen.  I looked up three other recipe for steak coffee rub and ended up using the one posted here except I used about half the salt.

Coffee rubbed steak 

Amy Casey  2 servings

This coffee spice rub will take your steak to the next level. Just a few simple ingredients along with ground coffee make an incredible smoky charred crust on your favorite steak. The coffee enhances the flavor of the steak while tenderizing it too. This coffee rubbed steak recipe is amazing! 

Ingredients

• 1 tablespoon ground coffee
• 1 tablespoon light brown sugar 
• 1 teaspoon chili powder 
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt 
• 1 teaspoon garlic powder 
• 1/2 teaspoon dried oregano rated      
• 2 New York strip steaks, 1 1/2 inches thick, 8 ounces each

INSTRUCTIONS

1. In a small bowl, combine the ground coffee, light brown sugar, chili powder, black pepper, kosher salt, garlic powder and dried oregano.
2. Place the steaks on a work surface. Generously coat the steaks with the coffee spice rub.
3. Lightly cover the steaks and sit at room temperature for up to 30 minutes. Alternately, refrigerate the steaks for up to 4 hours. Bring to room temperature before cooking.
4. Heat a grill to high. Grill the steaks for 5 to 6 minutes per side for medium rare. The internal temperature should be 130 degrees F.
5. Remove the steaks from the grill and place on a cutting board. Tent with foil. Let the steaks rest for 5 minutes.
6. Slice the steaks against the grain. Pour any accumulated juices over the steak and season with kosher salt and black pepper.
7. Serve.

Scalloped Potatoes

Ingredients

3 lb. Yukon gold potatoes peeled and sliced paper thin 

3 C. milk

1 cl. garlic

3 T. unsalted butter, soften

 Kosher salt and fresh pepper

1 C. heavy cream

5 oz. Gruyere, grated

Directions

 Preheat oven to 325°F with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. 

Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes. 

Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups. 

Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. 

Add butter and reserved milk and cream:

Dot with remaining butter and pour over reserved cooking milk and cream. Top with cheese.Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and let it rest before serving.    

Tip  Let the scalloped potatoes rest when they come out of the oven, just as you would for a roast. This allows the dish to set—and makes it easier and less messy to serve.

Corn is cooked with husk on in a 350º oven for 30 minutes, then when cool enough to handle, the husks and silk pulls away easily and it gives the ear a handle too.