Did you guys just think that Kohana Cold Brew was for drinking? No way! Don’t get me wrong, it’s marvelous mixed with a little bit of almond milk. But, this Hawaiian brewed caffeinated liquid is also perfect for your dinnertime recipes. We received this bottle of cold brew concentrate for a really awesome contest they hosted a few months ago. However, our lovely apartment was holding it hostage and we missed the deadline! But, what kind of people would we be if we didn’t put it to good use?
You guys know that we love Penzey’s spices. The Beard mixed up his own little spice rub for this steak using all their fine ingredients. You can totally substitute for the ones you have in your pantry, but I would highly suggest giving them a try! Not only are their products wonderful, they are huge proponents of being kind to one another. That’s something I can get behind.
This story has nothing to do with Kohana Cold Brew, but it doesn’t have to do with making steak. When The Beard and I were living in a tiny little house in the not so glamorous part of Columbus, we had a dinky little kitchen with terrible air circulation. Being the romantic I am (I’m not), I wanted to make him a home-cooked meal for when he stepped foot in the house after a long day of work. I rubbed the flat iron steaks with a sh*t ton of paprika and started to sear them in the cast iron skillet.
When they started smoking, my eyes started burning. I thought it was just because of the lack of air circulation, so I opened as many working windows as I could. Once The Beard got home and we dug it, we realized that the “paprika” was really “cayenne pepper.” So, word of advice, always label your spice jars.
Bourbon and Cold Brew. Two of my favorite beverages. I’d love to mix those two together for a caffeinated cocktail. However, I’d skip adding the crushed garlic to it. What is delicious on steak sandwiches, might not be so delicious in beverage form. We had a bottle of Maker’s Mark lying around, so we used that as our boozy ingredient. You can definitely swap it out for your favorite whiskey or bourbon. Just make sure you don’t switch the liquor, it won’t get the same caramelized flavors that you want with the Cold Brew.
I love recipes that include marinating. It’s my lazy way to cook. You can let your protein marinade for an hour or even up to 36 hours. It’s multitasking at its’ finest. I think this is how people who use crock pots feel. Well, technically we also made it in the sous vide which is like a fancy crock pot. Maybe, I need to get over my hatred for crock pots.
A perfect sandwich needs to have the same tastes in every bite. You don’t want a taste of yummy Cold Brew marinated steak in one bite and then a mouthful of cheese and roasted red peppers in another. You want the whole kit and kaboodle in each bite. You could totally roast some peppers yourself for this sandwich, but we opted for the fancy jarred kind from the grocery store. I’m also kind of in love with these little sub buns. They are bigger than the typical bun but better for steak sandwiches than plain ol’ bread. Pro tip: save your sauce, thicken it up and drizzle or dunk your sandwich in it!
- 1 teaspoon chili flakes
- 1 1/2 teaspoons thyme
- 1/2 teaspoon paprika
- 3 whole cloves, ground in mortar & pestle
- 1/2 teaspoon roasted garlic
- 2 teaspoons salt
- 1 Tablespoon black pepper
- 1 Tablespoon light brown sugar
- 3 cloves garlic, smashed
- 4 oz Kohana Cold Brew Concentrate
- 2 oz Bourbon
- 1 Tablespoon brown sugar
- 2 - 2 1/2 chuck steak
- 2-4 favorite buns
- 2-4 pieces of favorite white cheese
- 1 jar roasted red peppers, cut into 1 - 1 1/2 inch slices
- Using a mortar & pestle, mix all ingredients together until fully combined and cloves are completely smashed.
- Whisk all ingredients together and put in a large gallon bag.
- Add steak to Cold Brew marinade bag, remove air and put in sous vide at 155 degrees.
- Cook for 24 hours in sous vide.
- When ready to cook, preheat oven to 300 degrees F.
- Remove steak from bag and let sit until room temperature, while oven preheats.
- Once steak is at room temperature, smother with spice rub.
- Cook on a cooling rack over a sheet pan in the oven for 40-45 minutes, until crust forms.
- Remove from oven and let rest for a few minutes. Then, cut into 1 - 1 1/2 inch slices.
- Toast bread in oven with cheese to melt, if desired. Then, assemble sandwich with peppers and steak and enjoy!