About the Recipe
Bold espresso crust meets a rich Old Bay cream sauce in this fire driven ribeye designed to stand out.
Ingredients
Steak & Espresso Rub
2 ribeye steaks, 1¼–1½ inches thick (about 16–20 oz total)
1½ teaspoons finely ground espresso
1 teaspoon kosher salt
1 teaspoon brown sugar
¾ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
1 tablespoon olive oil
Old Bay Cream Sauce
1 cup heavy cream
1 teaspoon Old Bay seasoning
1 tablespoon unsalted butter
1 small garlic clove, minced
Fresh cracked black pepper, to taste
Optional Finishing
Fresh chopped parsley or chives
Flaky sea salt
Preparation
Remove ribeye steaks from refrigeration and allow to come to room temperature for 30 minutes. Pat dry.
In a small bowl, combine espresso, salt, brown sugar, black pepper, and smoked paprika. Lightly coat steaks with olive oil, then season generously on all sides.
Preheat grill or cast iron grill pan over high heat until very hot.
Grill steaks for 3–4 minutes per side for medium rare, adjusting for thickness.
While steaks cook, heat heavy cream, Old Bay, butter, and garlic in a small saucepan over low heat. Simmer gently until slightly thickened. Do not boil.
Remove steaks from heat and rest for 5 minutes.
Slice against the grain and finish with Old Bay cream sauce, cracked black pepper, and fresh herbs if desired.