Recipe courtesy of Grady Spears
PAN SEARED RIB-EYE STEAKS WITH COWBOY COFFEE PAN BLEND
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1185
- Total Fat
- 89
- Saturated Fat
- 36
- Carbohydrates
- 22
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 77
- Cholesterol
- 278
- Sodium
- 1072
- Total: 26 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 16 min
Ingredients
1/2 cup freshly ground coffee
1/2 cup coarsely ground black pepper
1/4 cup kosher salt
1/4 cup brown sugar
4 (14 to 16 ounce) rib-eye steaks
2 tablespoons vegetable oil
Directions
- To prepare the coffee blend, combine all the ingredients in a jar with a tight-fitting lid. Shake well.
- To prepare the steaks, preheat the oven to 450 degrees F. Season each steak with the coffee blend, evenly coating all sides and edges. Heat the oil in a large heavy skillet over high heat until just to the smoking point. Add as many steaks to the pan as will fit without overcrowding and sear well, 2 to 3 minutes per side. Transfer the steaks to a baking sheet and repeat with the remaining steaks. Place the steaks in the oven and cook for 5 to 10 minutes for medium rare. Let stand for at least 5 minutes before serving. Or finish on the grill.