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Holy coffee! Steal this ‘Steerbucks’ recipe!

In this special feature, “Today” Food Editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across the world. See how much money you can save — and fun you can have — by cooking these dishes at home!This week: Seattle’s Signature Steak from Rippe’s Steakhouse in Seattle, WashingtonRippe's Steakhouse is where you will find Seattle's Signature Ste

In this special feature, “Today” Food Editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across the world. See how much money you can save — and fun you can have — by cooking these dishes at home!

This week: Seattle’s Signature Steak from Rippe’s Steakhouse in Seattle, Washington

Rippe's Steakhouse is where you will find Seattle's Signature Steak, a dish that has created quite a buzz around the country.  In the spirit of a city known for its coffee, 23 year-old sous-chef Allison Jester created this dish — steak rubbed with ground espresso beans — as an experiment for the specials board. Her shot in the dark turned into worldwide recognition for the young chef and the restaurant. Just in time for grilling season, we've "stolen" her recipe and modified slightly for home cooking.

(Please note that ingredient prices are estimates and based on national averages.)

Seattle's Signature SteakPhil Lempert

Start by trimming any fat away from the edges of the filet. Cover with plastic wrap and use mallet to hammer into 1-inch thickness.

Using a small, shallow bowl; submerse filet in 1 cup of Cabernet Sauvignon for several hours. (Cabernet Sauvignon is a dry red wine found in most package stores and supermarkets.)

In a separate bowl, combine the remaining dry ingredients, including the ground espresso. After the steak has marinated, place into bowl with dry spices and espresso, then coat liberally.

Grill each side of filet on high heat for 3 minutes. High heat will create flames with most home grills. Decrease, or move, from high heat and continue cooking until desired

temperature is reached. (Filet mignon is best served medium rare, which measures 130–140 degrees internal temperature.) If you don't have a thermometer, cook steak for an additional 10 -12 minutes.

Accompany this flavorful steak with a vegetable and starch of your choice.

($33.95 for dinner at Rippe's, served with special saltwater sourdough bread, seasonal vegetables and your choice of baked potato, hashbrowns, mashed potatoes, or fries. At home cost: $8.36 [without the sides].)

9254247604812693554554filet12ounce12-oz filet mignon. ($6.36)ground espresso3tablespoon3 Tbsp. ground espresso ($0.55)cabernet sauvignon wine1cup1 cup Cabernet Sauvignon wine ($1.35)kosher salt1teaspoon1 tsp. kosher salt ($0.02)onion powder0.125teaspoon1/8 tsp. onion powder ($0.02)garlic powder0.125teaspoon1/8 tsp. garlic powder ($0.01)black pepper0.125teaspoon1/8 tsp. black pepper ($0.03)cayenne pepper0.125teaspoon1/8 tsp. cayenne pepper ($0.01)paprika1pinch1 pinch paprika ($0.01)
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Rippe's

2801 Alaskan Pier 70

Seattle, Washington 98121

Phone: 206-267 0236

www.rippesgrill.com/rippesgrill/

Want to find out how you can make your favorite restaurant recipe at home? Just send e-mail Phil at Phil.Lempert@nbc.com with the name of the restaurant, city and state and the dish you would like to have re-created! Want to know more about Phil and food? Visit his website at www.supermarketguru.com.