COFFEE RUBBED RIB-EYE
Longhorn Steakhouse Recipe
4 (1 inch thick 12 oz.) rib-eyes
1/4 cup each finely ground espresso and chili powder
2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon coriander
1 tablespoon oregano
Caramelized Shallot Butter:
1 (4 oz.) stick softened unsalted butter
2 oz. of caramelized shallots (instructions below)
1 teaspoon kosher salt
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
Rub: Mix together all the ingredients for the coffee rub. Set aside till needed.
Caramelized Shallot Butter: To caramelize shallots, take approx. 5 oz. raw diced shallots; saute in 2 tablespoons butter and 1/4 teaspoon kosher salt for approximately 20 minutes until they are soft and brown. Using a spatula, mix together all the ingredients for the caramelized shallot butter. Cover and refrigerate.
Steaks: Season the rib-eyes with salt and pepper and coat rib-eyes with 1 tablespoon of coffee rub on each side. Grill rib-eyes to desired doneness (The rub will get very dark on the steak). Plate the rib-eyes and place a heaping tablespoons of caramelized shallot butter on each steak. Garnish with fresh chopped parsley. Serve with your favorite side like baked potato and/or grilled vegetables.
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