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Gathered
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Large golden crystals — crunchy coffee topping, crème brûlée
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Sweet anise flavor — Italian sausage, five spice, seed crust
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Large golden crystals — crunchy coffee topping, crème brûlée
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Sweet anise flavor — Italian sausage, five spice, seed crust
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Toast the fennel seeds in a small saucepan over medium-high heat until fragrant, about 5 minutes. Let cool. Transfer the fennel seeds to a spice grinder or mortar. Add the coffee, peppercorns, and salt. Grind to a medium-fine mixture. Transfer to a small bowl and add the olive oil, mustard and garlic. Rub over the steak to coat completely. Let sit for 30 minutes. Preheat a gas or charcoal grill to medium-high. Add the steak to the grill and cook until medium rare, about 6 minutes on each side. Transfer to a cutting board to rest at least 5 minutes. Cut the steak into thin slices, arrange on a platter, and pour the juices over the steak. Sprinkle with kosher salt.