Tres' dad has a houseboat in the Virgin Islands, and a few years ago, he invited us to join him, Tres' step-mom, sister, and brother-in-law to island hop around the Caribbean. An entire week on a houseboat in the Caribbean seeing every island in the Virgin Islands was just as you would imagine -- fabulous! Every day was an adventure full of beautiful tropical paradise, frozen cocktails, and the freshest of seafood.
Having a boat in the Virgin Islands is like having no limits - you drive out into open water, snorkel in places not many people have ever seen, and every night is spent anchored down at a new island. One night we took the dingy over to this restaurant in Jost Van Dyke and ate the biggest lobsters I've ever seen in my life. So big, I tell you, that I couldn't even make a dent in mine, and for me, that's huge!!!
Another day, we were snorkeling and a wild dolphin started playing with us. I kid you not! This dolphin swam right up to us, like we were at a waterpark that has a "swim with dolphins" pool you pay extra for. It was the coolest, scariest thing I've ever experienced. I mean, I wanted to touch him, to pet him - heck, maybe even ride him, but he was A WILD DOLPHIN. It didn't happen because I was too chicken! But he swam with us and acted like we were his best friends for a good 15 minutes. This is something you tell people happened to you in real life and no one believes it. But it really did happen. Phenomenal!
This recipe is inspired by that trip because I had a similar dish in one of the restaurants while there. We actually went back with friends this winter and went to the same restaurant. It took everything I had to not order the coffee rubbed steak, but I couldn't turn down the abundance of fresh seafood on the menu.
Grocery List (4 people):
4 (1 1/2 inch thick) filet mignons
2 tbsp butter - melted
1/2 cup brown sugar
1/4 cup coffee grind
1 tbsp smoked salt (or Kosher)
2 tsp granulated garlic
2 tsp paprika
2 tsp red chili pepper
1 tsp cinnamon
1/2 tsp black pepper
1. Take steaks out of the fridge and let come to room temperature for about 15-20 minutes. Make the dry rub by mixing together the brown sugar, coffee grind, salt, garlic, paprika, chili pepper, cinnamon, and black pepper.
2. Brush the steaks lightly with the melted butter and generously rub them with the coffee mixture. I like them to have a thick layer of the rub on all sides.
3. Grill the steaks on high heat for about 6 minutes per side (or 135 degrees with a meat thermometer) for medium-rare steaks.
4. When finished grilling, set steaks aside with foil tented over the top of them for 10 minutes before cutting into them. Serve with duck fat fries or any side you wish!
CHEERS TO HAPPY EATING!!!!