Rib Eye with choc stout

ao / 12 February 2014

Rib Eye with Chocolate Steak


1 thick rib eye big enough for two people
1 tablespoon ground coffee
2 tbsp salt
1 tsp smoked paprika
1 tbsp ground black pepper
1 tsp ground cumin
1 tsp hot chilli flakes
1 cup Chocolate stout
1/2 cup beef stock
1 tbsp unsalted butter
1 sprig Thyme
1 tbsp avocado oil


1. Mix the coffee,salt,paprika,chilli flakes and cumin together and toast lightly in a pan to make the rub.
2. Spread the rub all over the steak and leave to infuse, preferably over night ( make sure you remove steak from fridge and allow it to return to room temperature before cooking).
3. Heat a cast iron pan or griddle pan until really hot. Add the oil and place the steak in the pan. Turn after 3-4 mins until cooked to your taste. 
4.Remove the steak from the pan and set it to rest.
5. Add the thyme and cook for a few seconds. Add the chocolate stout and deglaze the pan. Add the beef broth, whisk together and reduce by half over a medium heat.
6. Remove the Thyme and whisk in the butter. Slice the steak and poor over the sauce.

Serve with a lovely fresh salad.

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