Coffee Crusted Ribeye with Red Wine Butter

Method

Directions

1. 1
   Combine ground coffee, chile powder, brown sugar, paprika, cumin, and salt in a small bowl. Generously coat the steaks with the rub and let rest at room temperature for 30 minutes.
2. 2
   As the steaks rest, heat a medium saucepan over medium heat. Cook the shallot until brown. Add red wine and simmer until reduced by half. Once thickened, remove from heat and let cool. Combine the wine mixture with parsley, butter, and salt in a small bowl and mix thoroughly. Transfer the butter mixture onto plastic wrap or parchment, roll into a log, and refrigerate to firm up.
3. 3
   Add oil to a medium cast-iron skillet and heat to medium-high. Sear ribeyes 4-5 minutes per side for medium-rare (longer for well-done), browning all sides. Remove from heat and rest for several minutes before topping with a slice of the chilled red-wine butter.