4 - 1" thick 12 oz. rib-eyes
1/4 cup each finely ground espresso and chili powder
2 Tbsp. paprika
2 Tbsp. brown sugar
1 Tbsp. dry mustard
1 Tbsp. kosher salt
1 Tbsp. black pepper
1 Tbsp. coriander
1 Tbsp. oregano
Caramelized Shallot Butter:
1 - 4 oz. stick softened unsalted butter
2 oz. of caramelized shallots (instructions below)
1 tsp. kosher salt
1 tsp. Worcestershire sauce
1/2 tsp. black pepper
Mix together all the ingredients for the coffee rub. Set aside till needed.
Prepare the Caramelized Shallot butter:
To caramelize shallots, take approx. 5 oz. raw diced shallots; sauté in 2 Tbsp. butter and 1/4 tsp. kosher salt for approximately 20 minutes until they are soft and brown.
Using a spatula, mix together all the ingredients for the caramelized shallot butter. Cover and refrigerate.
Season the rib-eyes with salt and pepper and coat rib-eyes with 1 Tbsp. of coffee rub on each side.
Grill rib-eyes to desired doneness (note: the rub will get very dark on the steak).
Plate the rib-eyes and place a heaping Tbsp. of caramelized shallot butter on each steak.
Garnish with fresh chopped parsley. Serve with your favorite side like baked potato and/or grilled vegetables.
- ▼ June (6)