Yield: 2 – 4 servings
Thick and juicy rib-eye steak gets a powerful and indulgent kick of flavor with a dark and sweet chili rub before being swathed in a deep, luscious maple syrup, espresso whiskey sauce.
Ingredients:
- 2 rib eye steak-cut from the prime 1 1/2 inch (3.8cm) thick
- Olive oil for drizzling
Steak rub:
- 1 tablespoon (15ml) ground ancho chili powder
- 1 teaspoon (5ml) paprika
- 1 teaspoon (5ml) kosher salt
- 1 tablespoon (15ml) brown sugar
- 1 teaspoon (5ml) oregano
- 1 teaspoon (5ml) garlic powder
Espresso sauce:
- ½ cup (125ml) maple syrup
- ½ cup (125ml) freshly brewed espresso
- 2 tablespoons (30ml) favorite whiskey
- 1/3 cup (83ml) beef stock
- Salt and pepper to taste
Method:
In a small bowl mix together rub ingredients. Rub all over steaks and allow steaks to come to room temperature.
Meanwhile make the sauce.
In a small sauce pan add all the sauce ingredients. Place the pan over medium low heat and cook until slightly thickened about 15 minutes.
Taste the sauce and adjust if necessary. If slightly bitter add a little maple syrup.
Preheat a large cast iron skillet over medium-high heat. Add olive oil to the pan to coat.
Place the steaks in the pan and cook without moving for 4 minutes or until a deep caramelized crust is achieved. Flip steaks and cook a further 3 minutes for medium rare or until desired doneness.
Remove steaks from pan. Place on platter and loosely cover with foil. Let steaks rest at least 5 minutes.
Slice steak or serve whole with espresso sauce.
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