Pepper-coffee Strip Loin Steak

Pepper-coffee Strip Loin Steak
  • 4 servings
  • 0:08 Preparation
  • 0:08 Cooking
  • 0:16 Total Time


Add all
  • 1 tsp.
    (5 mL)

    freshly ground black pepper

  • 1 tsp.
    (5 mL)

    freshly ground coffee beans

  • 1/2 tsp.
    (2 mL)

    chopped rosemary

  • 1

    garlic clove, chopped

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 4

    strip loin steaks

  • 1/3 cup
    (80 mL)

    beef bouillon

  • 1/3 cup
    (80 mL)


  • 1/2 cup
    (125 mL)

    mocha yogurt (at least 2% mf)

  • Salt to taste


Preheat oven to 200°F (195°C).

In a bowl, mix ground pepper and coffee, rosemary, garlic and oil together.

Brush steaks with coffee mixture, reserve remaining mixture.

In a skillet, cook steaks on medium-high heat 3-5 minutes per side or to desired degree of doneness.

Remove steaks and keep warm in oven.

Pour remaining coffee mixture into the skillet. Deglaze with beef bouillon and espresso. Reduce by half.

Remove skillet from heat.

Stir in yogurt a little at a time.

Adjust seasoning.

Source: Chef José Trottier

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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