Cocoa and Coffee-Encrusted Rib Eye Steak

February 8, 2016

The moment you realize that you don’t have to go out and shell out a small fortune for an amazing steak dinner is one of the most liberating feelings on earth. Not only do you have a bunch of extra cash in your pocket, you get to show o your fancy new steak-making skills to all your friends.

  • Yields: 2 Servings

Ingredients

Cocoa and Coffee Rub

1 tbsp black peppercorns

1 tsp salt

1 tsp espresso powder

1 tbsp cacao nibs

Steak

2 8 oz ribeye steaks

High-heat cooking oil, such as grapeseed or ghee

2 tbsp unsalted butter, cut into 4 pieces

Leaves from 1 rosemary sprig

1 garlic clove, smashed

Directions

For the cocoa and coffee rub:

1In a mortar and pestle, spice grinder, or blender, mash the peppercorns, salt, espresso, and cacao to a ne powder. If using a blender or spice grinder, blend on high speed in 3- to 5-second bursts. Set aside.

For the steak:

1Allow the steaks to sit out at room temperature for 30 minutes prior to cooking. Meanwhile, adjust an oven rack to the middle position and preheat the oven to 500°F. Set a wire rack inside a rimmed baking sheet.

2Generously coat the meat on all sides with the rub, pressing with fingers to adhere.

3Heat 3 tablespoons of oil in a large, heavy skillet over high heat until it begins to smoke. Add the steaks and cook for 2 to 3 minutes on each side, until a nice crust develops.

4Add the butter, rosemary, and garlic to the pan and tip the pan toward you to allow the butter to pool. With a soup spoon, gently baste the meat for about 30 seconds.

5Transfer the steaks to the prepared rack and cook in the oven for 4 to 5 minutes for medium rare, ipping the meat halfway through. Check for doneness with a meat thermometer, if needed, and allow the meat to rest on a cutting board for 5 to 10 minutes prior to serving.

6Serve with the pan sauce.

This goes well with the Lemon and Herb– Roasted Sunchokes (page 216 in my book "Eat Your Heart Out") for a meat-and-potatoes kind of feel.

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