Recipe courtesy of Valerie Bertinelli
Tom's Espresso Rib-Eye
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- Level: Easy
- Total: 55 min (includes standing and resting times)
- Active: 15 min
- Yield: 2 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 280
- Total Fat
- 23 g
- Saturated Fat
- 9 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 18 g
- Cholesterol
- 69 mg
- Sodium
- 266 mg
- Level: Easy
- Total: 55 min (includes standing and resting times)
- Active: 15 min
- Yield: 2 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 280
- Total Fat
- 23 g
- Saturated Fat
- 9 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 18 g
- Cholesterol
- 69 mg
- Sodium
- 266 mg
Ingredients
Directions
- Preheat the oven to 450 degrees F.
- Rub both sides of the steak with 1/2 tablespoon oil, and sprinkle with the salt and pepper. Stir together the espresso granules and ancho chile powder in a small bowl. Rub both sides of the steak with the espresso mixture, pressing to adhere. Let stand at room temperature for about 30 minutes.
- Place a large cast-iron skillet in the preheated oven until hot, about 10 minutes.
- Remove the hot skillet from the oven; add the remaining 1 tablespoon oil and place over high heat on the stovetop. Add the steak to the skillet and cook, undisturbed, until a crust has formed, 2 1/2 to 3 minutes. Flip the steak and cook, undisturbed, for another 2 1/2 to 3 minutes. Using tongs, hold the steak upright to brown the edges and cook, turning occasionally, until the edges are browned, about 6 minutes.
- Return the skillet to the oven and bake until a meat thermometer inserted in the thickest portion registers 145 degrees F, 6 to 8 minutes for medium-rare, or to the desired degree of doneness. Remove the steak from the skillet; top with the butter and let rest for about 10 minutes before slicing.
