Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce
Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, cowboy rubbed rib eye with chocolate stout pan sauce. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook cowboy rubbed rib eye with chocolate stout pan sauce using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce:
  1. Make ready 1 large rib eye steak 1-1.5"
  2. Take 1 tbsp vegetable oil
  3. Make ready Rub
  4. Take 1 tbsp ground coffee
  5. Prepare 1 tbsp kosher salt
  6. Make ready 1 tbsp coarse ground black pepper
  7. Make ready 1 tsp smoked paprika
  8. Prepare 1 tsp ground cumin
  9. Take 1 tsp hot red pepper flakes
  10. Get 2 tsp dark brown sugar
  11. Prepare Sauce
  12. Take 1 cup chocolate stout
  13. Get 1/2 cup beef stock
  14. Make ready 1 stick thyme
  15. Get 1 tbsp unsalted butter
Steps to make Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce:
  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.

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