Sunday, March 7, 2010

Espresso rubbed ribeye

Amy found ribeye on sale at Fresh Market and had them cut it in half laterally. We didn't really need to each consume 18 ounces of meat on a Monday night so this was perfect. We'd much rather have less steak more often than more steak less often. It wasn't really espresso, it was Ethiopian Yirgacheffe that Alison and Adam gave me for Christmas. I used the same coffee for the ribs that Eric and I made a few weeks ago.


These were grilled medium rare and enjoyed with Beaulieu Vineyard Cabernet Sauvignon.
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2 comments:

  1. AnonymousMarch 7, 2010 at 7:16 PM

    You just simply rub the coffee on the steak? Or is there more to it?

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  2. morepassionMarch 7, 2010 at 9:29 PM

    First start with a nice coating of EVOO and a generous application of fresh ground pepper. Go easy on the coffee, you don't need much. I'm in love with rock sea salt, and in my opinion, every steak needs garlic powder unless you're serving with a delicate/mild sauce. You can always add more salt later, but something about that crunchy salt on a properly seared steak just speaks to me....

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