Cowboy Steak with Coffee Rub (Pan Roasted Rib Eye

• Gluten free

• Meat

  • 2 lb Rib eye steak, bone-in

• Produce

  • 1 1/2 tsp Garlic, granulated
  • 1 1/2 tsp Ginger, ground
  • 1 1/2 tsp Onion powder

• Baking & Spices

  • 1 1/2 tbsp Brown sugar, dark
  • 1 tbsp Chili powder
  • 1/2 tsp Cinnamon
  • 1 1/2 tbsp Kosher salt

• Oils & Vinegars

  • 1 Olive oil

• Drinks

  • 1 1/2 tbsp Coffee, ground

Found on thehungrymouse.com

Description

Ingredients

• 2 lb. bone-in rib eye steak, with the bone Frenched
• olive oil
• 1 1/2 Tbls. kosher salt
• 1 1/2 Tbls. ground coffee
• 1 1/2 Tbls. dark brown sugar
• 1 1/2 teaspoons granulated garlic
• 1 Tablespoon chili powder
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons onion powder
• 1/2 teaspoon cinnamon

Directions

• Preheat your oven to 350-degrees F.
• Put all the ingredients for the coffee rub in a bowl. Whisk together until well combined and uniform.
• Transfer your coffee rub to a jar with a good lid. Youll use some for this recipe, and will have enough to have some leftover for next time.
• Rub your steak liberally on all sides with your coffee rub. This is imprecise. Use enough to coat it well.
• Grab a heavy-bottomed, oven-safe frying pan. Cast iron is ideal for this. Oven-safe is important because youre going from stove to oven in one pan.
• Drizzle a little olive oil in the pan, enough to coat the bottom of the pan lightly. Set it on the stove over high heat. When the oil is hot (itll shimmer), set your seasoned cowboy steak in the pan.
• Cook on high heat, without moving or flipping it, for about 4 minutes, or until its developed a nice dark brown crust on that side.
• When your steak has a nice crust on the bottom, flip it over. Sear it for about another 4 minutes on this side, or until it has a matching brown crust.
• When its browned on the other side, remove the pan from the stove. Slide the hot pan straight into your preheated, 350-degree F oven. (Be careful, everything about this situation is HOT, HOT, HOT!)
• Roast your cowboy steak for 5-15 minutes, depending on how thick your steak is and how rare youd like it cooked. (For rare, pull it out of the oven when it reaches an internal temperature of 120 degrees F on a meat thermometer.)
• When its done to your liking, remove the pan from the oven and set it on a rack.
• Transfer the steak to a plate immediately.
• Tent with a piece of aluminum foil for 5-10 minutes to let the meat rest, which helps keep it juicy.
• After its rested, plate your steak up and serve! You can choose to serve it as one giant hunk o meat, or slice it for a fancier presentation (which also makes sharing easier). Enjoy!

Nutrition