Step-by-Step Guide to Prepare Ultimate Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce
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Many things affect the quality of taste from Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce estimated approx 45 mins.
To get started with this recipe, we have to prepare a few ingredients. You can cook Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce using 15 ingredients and 7 steps. Here is how you cook it.
Ingredients and spices that need to be Take to make Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce:
- 1 large rib eye steak 1-1.5"
- 1 tbsp vegetable oil
- Rub
- 1 tbsp ground coffee
- 1 tbsp kosher salt
- 1 tbsp coarse ground black pepper
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp hot red pepper flakes
- 2 tsp dark brown sugar
- Sauce
- 1 cup chocolate stout
- 1/2 cup beef stock
- 1 stick thyme
- 1 tbsp unsalted butter
Steps to make Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce
- Mix the coffee, salt, paprika, peppers & cumin together and toast lightly in pan until fragrant (alternatively you can toast whole spices then grind). Mix the spices with the sugar to make the rub
- Spread the rub all over the steak and let sit for awhile, if you do it the night before you'll have stronger flavor but if you do it right before serving it'll be good, too. (If you pre-rub and set it in the fridge, be sure to bring it up to room temperature before searing, so you do not shock the meat.)
- Heat a cast iron pan until it's really really hot -- a drop of water flicked into the pan should sizzle and bounce. Add vegetable oil, wait a few seconds until the oil heats up, then place the steak in the pan. It should sizzle; leave it there, do not touch it at all for 3-4 minutes. It should be browning on the bottom. Then place it under a hot broiler and broil to medium rare or desired doneness.
- Remove the steak and let rest on a warm plate, cover with aluminum foil.
- Add the thyme sprig to the pan and let it saute a bit till it gets nice and fragrant. Pour in the chocolate stout and deglaze the pan. Add the beef broth, whisk together and reduce by half over medium heat.
- Remove the thyme sprig and whisk in the butter. Season to taste.
- Slice the steak on the bias and drizzle the sauce over top. This is YUMMY with creamed spinach and hash browns or baked potato and a nice big salad.
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