Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce. Pour in the chocolate stout and deglaze the pan. Add the beef broth, whisk together and reduce by half over medium heat. Slice the steak on the bias and drizzle the sauce over top.

Ingredients of Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce

1. Du brauchst 1 large of rib eye steak 1-1.5".
2. Du brauchst 1 tbsp of vegetable oil.
3. Bereiten of Rub.
4. Du brauchst 1 tbsp of ground coffee.
5. Es ist 1 tbsp of kosher salt.
6. Du brauchst 1 tbsp of coarse ground black pepper.
7. Bereiten 1 tsp of smoked paprika.
8. Du brauchst 1 tsp of ground cumin.
9. Es ist 1 tsp of hot red pepper flakes.
10. Du brauchst 2 tsp of dark brown sugar.
11. Es ist of Sauce.
12. Bereiten 1 cup of chocolate stout.
13. Du brauchst 1/2 cup of beef stock.
14. Es ist 1 stick of thyme.
15. Bereiten 1 tbsp of unsalted butter.

Seared Ribeye Steak with Garlic Herb Pan Sauce Yummly. Yummly Recipe Basics: How To Make Thai Style Peanut Sauce Yummly. steak, rib eye, malt, stout, beer, IPA, butter, fresh herbs. For this recipe, rib eye steaks are massaged with a potent mix of ground coffee, cocoa powder, and chipotle powder before being sizzled in a hot cast-iron The tender beef is then cubed and drizzled with the pan sauce. The coffee and chocolate notes in the beef's crust echo those of the stout, while.

Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce Anleitung

1. 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.
2. 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.).
3. 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..
4. Remove the steak and let rest on a warm plate, cover with aluminum foil..
5. 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..
6. Remove the thyme sprig and whisk in the butter. Season to taste..
7. 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..

Stir in the chocolate and cold butter to thicken the sauce. Taste and adjust the seasoning with salt Place the steaks onto a serving platter, pour the sauce over top (or serve on the side), and garnish Place back on the heat, add the thyme, and cook until the moisture has evaporated and the pan is. Pour in the chocolate stout and deglaze the pan. Make the black pepper sauce: Heat the oil in a small Season the steak with the kosher salt. Heat the oil in a large cast iron skillet over high heat.