Bone-In Kona Crusted Dry Aged NY Strip from The Capital Grille features a tender, dry-aged New York strip steak encrusted with rich Kona coffee grounds, topped with a luscious shallot butter that enhances its bold, smoky flavors, served with a beautifully seared, caramelized crust for a perfect blend of robust and savory tastes.
Equipments
- Grill or broiler
- Cast iron skillet
- Meat thermometer
- Tongs
- Chef’s knife
- Cutting board
- Mixing bowl
- Basting brush
- Small saucepan
- Spoon or spatula
Ingredients
- 1 (16 oz) bone-in dry-aged New York strip steak
- 2 tablespoons Kona coffee grounds
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 2 tablespoons unsalted butter (room temperature)
- 1 tablespoon finely minced shallot
- 1 teaspoon chopped fresh parsley
- 1 teaspoon olive oil
Using Kona coffee grounds is essential to replicate the signature crust's bold, smoky flavor, so be sure to measure accurately for the perfect balance with brown sugar and spices. Freshly minced shallots mixed into room-temperature unsalted butter create the key shallot butter topping that enriches the steak's savory profile. Maintaining the steak's bone-in dry-aged quality ensures tenderness and depth of flavor, which is best achieved with precise seasoning and grilling techniques using a meat thermometer. Avoid substituting ingredients like kosher salt or paprika to preserve the authentic seasoning blend. Your Bone-In Kona Crusted Dry Aged NY Strip with Shallot Butter from The Capital Grille copycat recipe will deliver a perfectly caramelized crust and luscious finish when these details are carefully followed.
Instructions
- Instructions Needed:
- Preheat grill or broiler to high.
- In a mixing bowl, combine Kona coffee grounds, brown sugar, kosher salt, black pepper, and paprika.
- Pat steak dry with paper towels.
- Brush steak lightly with olive oil on both sides.
- Press coffee mixture evenly onto all sides of the steak to form a crust.
- Heat cast iron skillet over high heat until very hot.
- Sear steak in the skillet for 2–3 minutes per side until crust forms.
- Transfer skillet to the preheated grill or broiler (or place steak directly on grill grates).
- Cook steak to desired doneness, using meat thermometer (130°F for medium-rare).
- While steak cooks, melt butter in a small saucepan over medium-low heat.
- Add minced shallot to butter and cook briefly until softened and fragrant.
- Stir in chopped parsley, then remove pan from heat.
- Transfer steak to cutting board and let rest 5 minutes.
- Spoon shallot butter over steak before serving.
- Slice and serve.
Substitution
Bone-In Kona Crusted Dry Aged NY Strip with Shallot Butter from The Capital Grille copycat menu offers a bold, smoky flavor profile with a tender texture and caramelized crust. If Kona coffee grounds are unavailable, you can substitute with other dark roast coffee grounds or finely ground espresso to maintain the robust coffee flavor. When dry aging is not an option, use a high-quality, well-marbled NY strip steak to achieve a similar tenderness and richness. Use a meat thermometer to ensure accurate cooking temperatures, aiming for medium-rare at 130-135degF for optimal juiciness. Your cast iron skillet or grill must be preheated thoroughly to create the desired caramelized crust and preserve the steak's moisture.
Tips
Make sure to pat your steak dry before applying the olive oil and Kona coffee crust, as moisture can prevent the crust from properly adhering and caramelizing. Use a meat thermometer to monitor the internal temperature carefully; aim for 130degF to achieve medium-rare doneness without overcooking. Rest your steak for at least 5 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness and flavor. When preparing the shallot butter, cook shallots gently over medium-low heat to avoid burning and maintain their delicate aroma for your steak topping.
Nutritions
Your Bone-In Kona Crusted Dry Aged NY Strip packs a rich protein profile essential for muscle repair and growth, with approximately 70 grams in the full 16-ounce serving. The dry aging process concentrates flavors while slightly reducing water content, increasing the steak's calorie density to around 900 calories, mostly from high-quality fats and proteins. Kona coffee grounds and brown sugar add negligible calories but provide antioxidants and enhance flavor complexity. The shallot butter contributes saturated fats and vitamin A, while olive oil offers heart-healthy monounsaturated fats, balancing the overall nutritional impact.
Storage
Store your Bone-In Kona Crusted Dry Aged NY Strip steak in an airtight container or tightly wrapped in aluminum foil in the refrigerator to maintain freshness and prevent drying out. Use within 3 to 5 days for optimal flavor and quality. For longer storage, freeze the steak in vacuum-sealed packaging to preserve its tender, dry-aged texture and robust Kona coffee crust.
Variation or Alternatives
You can substitute the Kona coffee grounds with finely ground espresso for a similar deep, aromatic crust that complements the steak's rich flavor. Instead of searing in a cast iron skillet, try using a grill pan to add extra smokiness and grill marks without the need for an outdoor grill. For a variation on the shallot butter, incorporate a splash of balsamic vinegar and a pinch of red pepper flakes to introduce tangy heat that enhances the savory crust. If you prefer a less intense coffee flavor, mix in half ground coffee and half cocoa powder for a subtle chocolate undertone that pairs well with the dry-aged beef.
Allergies
The Bone-In Kona Crusted Dry Aged NY Strip contains ingredients like butter and shallots that may trigger allergies in individuals sensitive to dairy or alliums. Kona coffee grounds and spices generally pose minimal allergy risk but could cause reactions in rare cases. You should inform your server about any known allergies to avoid potential adverse effects.
Why this recipe?
Bone-In Kona Crusted Dry Aged NY Strip with Shallot Butter from The Capital Grille is renowned for its rich, robust flavors and premium quality ingredients. The dry aging process enhances the tenderness and intensifies the beef's natural taste, while the Kona coffee crust adds a unique, aromatic depth you won't find in ordinary steaks. Shallot butter perfectly complements the savory profile, creating a luxurious dining experience that steak lovers crave. Recreating this dish at home allows you to enjoy a gourmet steakhouse meal, tailored to your taste preferences, making it a rewarding and impressive culinary challenge.