TECO Peoples Gas Cooking

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ESPRESSO RUBBED RIBEYE STEAK WITH CHIMICHURRI

Espresso Rubbed Ribeye Steak with Chimichurri

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

EQUIPMENT NEEDED

  • Cast iron pan

  • Small bowl

  • Food processer

FOR THE CHIMICHURRI

  • ½ cup chopped parsley

  • 4 cloves garlic - chopped

  • 1 tsp dried oregano

  • 2 tsp red pepper flakes

  • 3 Tbsp red wine vinegar

  • 1 tsp salt

  • ½ tsp fresh ground black pepper

  • ⅔ cup good-quality extra-virgin olive oil

FOR THE STEAK

  • 4 ribeye steaks

  • 2 Tbsp Espresso or Dark Roast Coffee grinds

  • 1 Tbsp dark brown sugar

  • 1 Tbsp smoked paprika

  • 1 tsp sea salt

  • 1 tsp black pepper

  • ½ tsp garlic powder

  • ½ tsp onion powder

TO MAKE THE CHIMICHURRI

  1. Add the chopped parsley, garlic, shallot, oregano, crushed red pepper, red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced but not a paste.

  2. Transfer the mixture to a small bowl and pour the extra-virgin olive oil over the mixture. Gently mix to combine. Set aside while you prepare your steak.

TO MAKE THE STEAK

  1. Combine the espresso or coffee in a small bowl with the brown sugar, paprika, and all other spices.

  2. Sprinkle 1 - 2 teaspoons of the coffee rub on both sides of a ribeye steak. Rub the mixture in. Let the coffee rubbed steaks rest until they reach room temperature.

  3. Preheat a cast iron pan to medium high heat. Cook steaks to desired doneness. Transfer the steaks to a plate, cover with foil and rest 15 minutes before serving.

  4. Slice and serve with Chimichurri.

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