Coffee Crusted Ribeye with Red Wine Butter
This dry rub has a smoky and spicy kick complimented by decadent red wine butter. Packed with flavors, these ribeyes are sure to impress.
Servings : 2 Prep Time : 45 minutes Total Time : 1 hour 30 minutes
- 2 ribeye steaks
- 2 tbsp coffee beans, finely ground
- 2 tbsp chile powder
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 ½ tsp cumin
- 1 tbsp kosher
- 2 tbsp olive oil
RED WINE BUTTER INGREDIENTS
- ½ cup butter, room temperature
- ½ cup red wine
- 2 tbsp parsley, finely chopped
- 1 shallot, finely chopped
- ½ tsp kosher salt
To create the coffee rub, combine ground coffee, chile powder, brown sugar, paprika, cumin, and salt in a small bowl. Generously cover steaks with the rub. Let steaks rest at room temperature for 30 minutes.
As the steaks rest, heat a medium-sized saucepan on medium heat. Cook the shallot until brown. Add red wine and simmer to reduce wine to half the quantity. Once thickened, remove the mixture from heat and allow to cool. Once cooled, add wine mixture, parsley, butter, and salt in a small bowl. Mix thoroughly to fully incorporate the butter. Place butter mixture onto plastic wrap or parchment paper and roll into a log shape. Place the butter log in the fridge to cool and solidify.
Add oil to a medium cast iron skillet and heat to medium high. Sear ribeye for 4-5 minutes on each side for medium rare (longer for well-done). Brown all sides of the ribeye. Remove from heat and allow to rest for several minutes.