Coffee Rubbed Ribeye Steak
Adding coffee to a dry rub adds a deep, smokey flavor that pairs especially well with grilled steaks. For a more intense smoky flavor use a darker roast (such as espresso or French roast) and a light roast for a milder coffee overtone.
Ingredients
For the steak
- 8 oz beef rib-eye
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp espresso finely ground
- 2 tsp red pepper flakes
- 1/4 cup fennel seeds
- 1 oz olive oil
For the sauce
- 2 oz shallot sliced
- 6 cloves garlic roasted
- 1 cup syrah wine
- 1 cup demi glace
- 1 1/2 tsp currant jelly
- 2 oz salted butter
- 1 tsp salt
- 1/4 tsp black pepper
- chipotle tomato jam
Instructions
For the steak
- Season the beef strips with salt and pepper. Roll the beef in the espresso, chili flakes, and fennel seeds.
- In a large sauté pan, heat the olive oil until the surface shimmers. Sear the beef, working in batches, for 3-4 minutes on the first side, or until golden brown, then turn and brown on the second side. Finish the steaks in the oven and cook until medium rare. Remove the meat from the pan and let the meat rest in a warm place until the sauce is finished.
For the sauce
- Strain the juices from the sauté pan. Return the pan over medium heat and add the shallots. Cook until translucent. Add the garlic cloves and deglaze the pan, scraping the fond off of the bottom. Reduce the Syrah, demi glace, and currant jelly by three quarters.
- Simmer until it is reduced enough to coat the back of a spoon. Strain the sauce and whisk in the cold butter to finish. Remove from the heat and season the sauce with salt and pepper.
- Top steak with a spoonful of the warm chipotle tomato jam.
- Garnish with crispy sweet potato fries.
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