Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a special dish, cowboy rubbed rib eye with chocolate stout pan sauce. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look 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 popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must 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 cook it.
The ingredients needed to make Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce:
- Take rib eye steak 1-1.5"
- Get vegetable oil
- Take Rub
- Prepare ground coffee
- Take kosher salt
- Get coarse ground black pepper
- Get smoked paprika
- Prepare ground cumin
- Get hot red pepper flakes
- Get dark brown sugar
- Take Sauce
- Take chocolate stout
- Prepare beef stock
- Make ready thyme
- Get 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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