Recipe of Quick Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how 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 little bit unique. This is gonna smell and look delicious.

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Pour in the chocolate stout and deglaze the pan. Add the beef broth, whisk together and reduce by half over medium heat. Slice the steak on the bias and drizzle the sauce over top. This is yummy with creamed spinach and hash browns or a baked potato and a nice big salad.

To begin with this particular recipe, we must first 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 can achieve that.

The ingredients needed to make Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce:

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

The coffee and chocolate notes in the beef's crust echo those of the stout, while. Rubbed Rib Eye with Chocolate Stout Pan Sauce. This intense sauce is thickened with bread and enriched with dark stout. It's great on any steak, particularly a thick cut like this rib eye.

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.

This intense sauce is thickened with bread and enriched with dark stout. It's great on any steak, particularly a thick cut like this rib eye. Make the Sauce: In a medium saucepan, heat the oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally, until softened and. Pork ribs or pork shoulder steaks.

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