Cowboy Steak With Coffee Rub Pan Roasted Rib Eye Recipes

COWBOY STEAK WITH COFFEE RUB

Steps:

• Preheat a charcoal grill to 500°F (260°C). Prepare it for indirect grilling by situating the coals on only one side of the grill, leaving the other side empty. A little before you're ready to grill, toss the wood on the coals.
• Season the steaks liberally with the coffee rub, rubbing it on both sides.
• Place the steaks directly over the heat and grill for 4 1/2 minutes on each side. If you prefer your steak rare, they'll be perfectly done at this point.If you prefer your steak medium-rare, after cooking on each side for 4 1/2 minutes, move the steaks over indirect heat, away from the coals, close the grill lid, and cook for 2 more minutes. If you prefer your steak medium, do as you would for medium-rare, but then flip the steak, close the grill lid, and cook for 2 more minutes.
• Let the steaks rest on a cutting board for at least 10 minutes prior to serving to guests. Use your most gracious thank you when accolades come your way.Humbleness optional.

COFFEE RUBBED RIB-EYE

Steps:

• Combine all spices in a bowl.
• Preheat oven to 425 degrees F.
• Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

COWBOY STEAK WITH COFFEE RUB (PAN ROASTED RIB EYE)

Steps:

• 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. You'll 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 you're 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 (it'll shimmer), set your seasoned cowboy steak in the pan.
• Cook on high heat, without moving or flipping it, for about 4 minutes, or until it's 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 it's 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 you'd 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 it's 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 it's 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!

COWBOY RIB-EYE STEAK

Steps:

• Preheat oven to 375 degrees with rack in center position.
• Pat steak dry thoroughly with paper towels.
• In a spice grinder, combine cumin, coriander, and peppercorns. Pulse until coarsely ground and transfer to a medium bowl. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined.
• Rub steak on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring steak to room temperature.
• Heat a large cast-iron pan over medium-high heat. Sear steak on both sides until blackened, 8 to 10 minutes total. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of steak registers 125 degrees for medium-rare.
• Transfer steak to a carving board and let stand at least 15 minutes before slicing and serving.

PAN SEARED RIB-EYE STEAKS WITH COWBOY COFFEE PAN BLEND

Steps:

• To prepare the coffee blend, combine all the ingredients in a jar with a tight-fitting lid. Shake well.
• To prepare the steaks, preheat the oven to 450 degrees F. Season each steak with the coffee blend, evenly coating all sides and edges. Heat the oil in a large heavy skillet over high heat until just to the smoking point. Add as many steaks to the pan as will fit without overcrowding and sear well, 2 to 3 minutes per side. Transfer the steaks to a baking sheet and repeat with the remaining steaks. Place the steaks in the oven and cook for 5 to 10 minutes for medium-rare. Let stand for at least 5 minutes before serving. Or finish on the grill.

PAN SEARED RIB-EYE STEAKS WITH COWBOY COFFEE PAN BLEND

Steps:

• To prepare the coffee blend, combine all the ingredients in a jar with a tight-fitting lid. Shake well.
• To prepare the steaks, preheat the oven to 450 degrees F. Season each steak with the coffee blend, evenly coating all sides and edges. Heat the oil in a large heavy skillet over high heat until just to the smoking point. Add as many steaks to the pan as will fit without overcrowding and sear well, 2 to 3 minutes per side. Transfer the steaks to a baking sheet and repeat with the remaining steaks. Place the steaks in the oven and cook for 5 to 10 minutes for medium rare. Let stand for at least 5 minutes before serving. Or finish on the grill.

COWBOY COFFEE RUB FOR GRILLED STEAKS

Steps:

• Combine all ingredients in a small bowl.
• Rub into steaks.
• Grill steaks to your favorite doneness and enjoy.