Coffee Crusted Wagyu Beef

Chef Hugh Stewart is working to prevent cardiovascular diseases and cooking up a dish you can see this weekend at the Collin County Heart Ball.

Coffee Crusted Wagyu Beef

1 - 14oz Wagyu Strip Loin
2 TBSP Roast Garlic Oil 
1/4 Cup Coffee Grounds
4 TBSP Brown Sugar
2 TBSP Kosher Salt
1 TBSP Coriander
1 TBSP Cumin
1 TBSP Paprika
1 TBSP Oregano
1 TBSP Black Pepper
1 TBSP Garlic Powder

Combined all dry spices and coffee. Mix well.

About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

Heat your grill to high. Brush the steaks on both sides with roast garlic oil and season liberally with coffee spice blend. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill for an additional 3 minutes for mid rare.

Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Smoked Cheddar Blue Corn Grits

1 Cup Stone Ground Blue Corn Grits (uncooked)
1 Cup Heavy Cream
1 Cup Whole Milk
1 Cup Vegetable Stock
6 Cup Smoked White Cheddar, grated
4 TBSP Unsalted Butter
3 TBSP Oregano, fresh, minced
Salt and Pepper to taste

Bring the stock, heavy cream, and milk to a boil in a large saucepan. Whisk in the grits, cover, and reduce heat to low. Stir often and cook until thick and creamy, 30-45 minutes. Add cheese, butter, and oregano. Season to taste.

Maple Whipped Butter

8 oz Unsalted Butter
4 TBSP Maple Syrup
1 tsp  Salt

Place the softened butter, salt, and maple syrup in a stand mixer fitted with a paddle attachment. Whip on low speed for 1-2 minutes, or until the butter and milk combine. Then, mix on high for 2-4 minutes, or until the butter is whipped and fluffy.