Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, cowboy rubbed rib eye with chocolate stout pan sauce. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Remove the steak and let rest on a warm plate, cover with aluminum foil. 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.
Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce is something which I have loved my whole life.
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:
- Prepare rib eye steak 1-1.5"
- Take vegetable oil
- Get Rub
- Get ground coffee
- Prepare kosher salt
- Get coarse ground black pepper
- Take smoked paprika
- Get ground cumin
- Prepare hot red pepper flakes
- Make ready dark brown sugar
- Take Sauce
- Get chocolate stout
- Make ready beef stock
- Take thyme
- Make ready unsalted butter
The smart cooking sidekick that learns what you like and customizes the experience to your personal tastes, nutritional needs, skill level, and more. It says: "Heat a cast iron pan until it's really really hot – a drop of water flicked into the pan should sizzle and bounce. It was fairly straightforward to make the steak. I just put the rub on, seared it, and finished it in the oven.
Steps to make Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce:
- 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
- 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.)
- 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.
- Remove the steak and let rest on a warm plate, cover with aluminum foil.
- 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.
- Remove the thyme sprig and whisk in the butter. Season to taste.
- 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.
It was fairly straightforward to make the steak. I just put the rub on, seared it, and finished it in the oven. Then I made the pan sauce using Finch's Secret Stache Stout. It was not a chocolate stout but it definitely did the job! We served it up and enjoyed with the rest of our stout.
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