Espresso Crusted Rib-Eye

Courtesy of Chef Christopher Stevens

Espresso Crusted Rib-Eye

Ingredients:
- 1 cup - Ancho Chili Pepper
- 1 cup  - Finely Ground Espresso
- ¼ cup - Brown Sugar
- 2 tbls - Mustard Powder (Colemans)
- 2 tbls - Kosher Salt
- 2 tbls - Black Pepper
- 2 tbls - Ground Coriander
- 2 tbls - Dried Oregano
- 4 tsp - Ground Ginger
- 4 tsp - Chili de Arbol Powder
- 1 - Bone-In Rib Eye
- 2 tbls - Olive Oil   

Directions:
- Mix all dry ingredients together
- Rub 1 tbls of olive oil on meat and coat both sides of meat with the rub
- Heat a cast iron pan with 1 tbls of olive oil and sear both sides of meat
- Finish meat in a 425 degree oven to desired internal temperature.

Spectrum Steak Sauce

Ingredients:
- 4 cups - Ketchup
- 4 cups - Thai Chili
- 2 cups - Onion, Coarsley Chopped
- 4 cloves - Garlic, Large
- 1 cup - Water
- 1 cup - Worchestershire Sauce
- 1 cup - Lemon Juice
- 1 cup - White Vinegar
- 8 tbls - Soy Sauce
- 8 tbls - Brown Sugar
- 4 tbls - Prepared Mustard   

Directions:
- Combine all ingredients in a saucepan
- Simmer uncovered for 30 minutes
- Stir occasionally until sauce reaches a good consistency
- Let cool
- Strain sauce to remove onion and garlic
- Store in the refrigerator

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