Home Recipes Coffee-Cocoa Rubbed Rib Eye

Coffee-Cocoa Rubbed Rib Eye

Serves 2 Bake 15 min + 30 min rest at room temp

Ingredients

  • 2 boneless rib eye steaks, 1-1.25 inch thick
  • 1 tbsp finely ground coffee
  • 1 tbsp brown sugar
  • 1 tsp cocoa powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tbsp olive oil, divided
  • 1 shallot, minced
  • 3/4 cup dry red wine
  • 3/4 cup beef stock
  • 1 sprig fresh thyme
  • 1 tbsp margarine
  • Kosher salt and black pepper

Method

  1. Combine coffee, brown sugar, cocoa, smoked paprika, garlic powder, and onion powder into a dry rub. Pat the steaks dry and coat generously on both sides, then season with salt. Let sit at room temperature 30 minutes so the rub tacks up.
  2. Heat a cast-iron pan over high heat until just smoking. Add 1 tbsp oil and sear the steaks 3-4 minutes per side for a deep crust, basting with the pan oil in the last minute.
  3. For thicker steaks, finish in a 400°F oven for a few minutes until internal temp reads 130°F for medium-rare. Transfer to a plate and rest 8-10 minutes.
  4. Pour off excess fat from the pan, leaving the fond. Add remaining oil and the shallot, cooking until soft, about 2 minutes.
  5. Deglaze with red wine, scraping up all the browned bits, and reduce by half, about 4 minutes.
  6. Add beef stock and thyme, simmer until sauce coats the back of a spoon, 5-6 minutes.
  7. Remove the thyme sprig, whisk in the margarine off heat until glossy, and season with salt and pepper.
  8. Slice the rested steaks and spoon the red wine sauce over top.

Chef's tip

The coffee-cocoa rub isn't there to make the steak taste like coffee - in small amounts it deepens the char and adds a savory bitterness that plays beautifully against the red wine sauce.

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