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

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, cowboy rubbed rib eye with chocolate stout pan sauce. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have cowboy rubbed rib eye with chocolate stout pan sauce using 15 ingredients and 7 steps. Here is how you can achieve that.

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