Recipe courtesy of
Bobby Flay Coffee Rubbed Rib-Eye
Recipe courtesy of
Bobby Flay Coffee Rubbed Rib-Eye
Show:
Boy Meets Grill
Episode:
Steakhouse Dinner
- Level: Easy
- Total: 31 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 16 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 557 calorie
- Total Fat
- 28.5 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 201 milligrams
- Sodium
- 452 milligrams
- Carbohydrates
- 2 grams
- Dietary Fiber
- 0.5 grams
- Protein
- 69 grams
- Sugar
- 1 grams
- Level: Easy
- Total: 31 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 16 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 557 calorie
- Total Fat
- 28.5 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 201 milligrams
- Sodium
- 452 milligrams
- Carbohydrates
- 2 grams
- Dietary Fiber
- 0.5 grams
- Protein
- 69 grams
- Sugar
- 1 grams
Ingredients
1/4 cup ancho chili powder
1/4 cup finely ground espresso
2 tablespoons Spanish paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger
2 teaspoons chili de arbol powder
2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each
Canola or olive oil
Salt and coarsely ground black pepper
Directions
- Combine all spices in a bowl.
- Preheat oven to 425 degrees F.
- Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.
