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Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce
Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce

Before you jump to Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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One way to address this to start seeing some results is to realize that you do not have to alter everything at once or that you should completely get rid of certain foods from your diet. If you would like to commit to a wholesale change, that is OK but the main thing at first is to try to ensure that you are making more healthy eating choices. Sooner or later, you will probably see that you will eat more and more healthy food as your taste buds get accustomed to the change. Gradually, your eating habits will change and your new eating habits will totally replace the way you ate before.

Therefore, it should be quite obvious that it’s easy to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to cowboy rubbed rib eye with chocolate stout pan sauce recipe. You can cook cowboy rubbed rib eye with chocolate stout pan sauce using 15 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce:
  1. Provide rib eye steak 1-1.5"
  2. Use vegetable oil
  3. Use Rub
  4. Provide ground coffee
  5. Provide kosher salt
  6. Provide coarse ground black pepper
  7. Provide smoked paprika
  8. Provide ground cumin
  9. Take hot red pepper flakes
  10. Get dark brown sugar
  11. Provide Sauce
  12. Take chocolate stout
  13. Use beef stock
  14. Get thyme
  15. Provide unsalted butter
Instructions to make Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce:
  1. Mix the coffee, salt, paprika, peppers & cumin together and toast lightly in pan until fragrant (alternatively you can toast whole spices then grind). Mix the spices with the sugar to make the rub
  2. Spread the rub all over the steak and let sit for awhile, if you do it the night before you'll have stronger flavor but if you do it right before serving it'll be good, too. (If you pre-rub and set it in the fridge, be sure to bring it up to room temperature before searing, so you do not shock the meat.)
  3. Heat a cast iron pan until it's really really hot – a drop of water flicked into the pan should sizzle and bounce. Add vegetable oil, wait a few seconds until the oil heats up, then place the steak in the pan. It should sizzle; leave it there, do not touch it at all for 3-4 minutes. It should be browning on the bottom. Then place it under a hot broiler and broil to medium rare or desired doneness.
  4. Remove the steak and let rest on a warm plate, cover with aluminum foil.
  5. Add the thyme sprig to the pan and let it saute a bit till it gets nice and fragrant. Pour in the chocolate stout and deglaze the pan. Add the beef broth, whisk together and reduce by half over medium heat.
  6. Remove the thyme sprig and whisk in the butter. Season to taste.
  7. Slice the steak on the bias and drizzle the sauce over top. This is YUMMY with creamed spinach and hash browns or baked potato and a nice big salad.

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