Description
This recipe offers a unique twist on steak night, featuring a bold coffee rub for a flavorful crust and a rich, slightly spicy chocolate chili sauce. It’s perfect for adventurous cooks looking to impress.
Ingredients
Scale
- 2 (8-ounce) ribeye steaks, about 1-inch thick
- 2 tablespoons finely ground coffee
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- For the Chocolate Chili Sauce:
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped chipotle peppers in adobo sauce (adjust to taste)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup beef broth
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cumin
- Salt to taste
Instructions
- In a small bowl, combine the ground coffee, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
- Pat the steaks dry with paper towels. Rub the coffee spice mixture evenly over both sides of each steak.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Sear the steaks for 3-4 minutes per side for medium-rare, or to your desired doneness. Remove steaks from the skillet and let them rest for 5-10 minutes.
- While the steaks are resting, prepare the sauce. In the same skillet (or a separate saucepan), heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the chopped chipotle peppers, diced tomatoes (with their juice), beef broth, cocoa powder, brown sugar, and cumin.
- Bring the sauce to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until slightly thickened. Season with salt to taste.
- Slice the rested steaks and serve with the warm chocolate chili sauce spooned over the top.
Notes
- Use finely ground coffee for the best crust.
- Adjust the amount of chipotle peppers to control the heat level.
- For a smoother sauce, you can blend it after simmering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Tex-Mex inspired
Nutrition
- Serving Size: 1 steak with sauce
- Calories: Approximately 500-600 (estimated)
- Sugar: Approximately 10-15g (estimated)
- Sodium: Approximately 800-1200mg (estimated)
- Fat: Approximately 30-40g (estimated)
- Saturated Fat: Approximately 10-15g (estimated)
- Unsaturated Fat: Approximately 20-25g (estimated)
- Trans Fat: 0g (estimated)
- Carbohydrates: Approximately 15-20g (estimated)
- Fiber: Approximately 5-7g (estimated)
- Protein: Approximately 40-50g (estimated)
- Cholesterol: Approximately 100-120mg (estimated)