Tom’s Es­presso Rib-Eyes

First For Women - - Insight -

AC­TIVE TIME: 15 min. TOTAL TIME: 55 min. SERVES: 6 Va­lerie cred­its her hus­band, Tom, with de­vel­op­ing a sim­ple 2-in­gre­di­ent sea­son­ing blend that lends this steak a great crust and deep de­li­cious fla­vor

3 (11⁄ to 2 lb.) bone-in rib-eye 2 steaks (about 11⁄ 2" thick) 21⁄2 Tbs. canola oil, di­vided 1 cup in­stant es­presso gran­ules 2 Tbs. an­cho chile pow­der 3 Tbs. but­ter

1 Heat oven to 450°F. Rub steaks with 11⁄2 Tbs. oil; sea­son gen­er­ously with salt and pep­per. In bowl, mix es­presso gran­ules and an­cho chile pow­der; rub on both sides of steaks. Let sit at room temp. 30 min.

2 Place large cast-iron skil­let in oven 10 min. or un­til smok­ing hot. Wear­ing oven mitt, care­fully re­move skil­let from oven; place over high heat on stove­top. Add re­main­ing oil; sear steaks 5 min., turn­ing once.

3 Re­turn skil­let to oven; bake 6 to 8 min. or un­til 145°F for medium-rare. Re­move from skil­let; top with but­ter. Let sit 10 min. be­fore serv­ing.

Per serv­ing: Cal. 642 Pro. 69g Carb. 1g Fiber 0g Sug. 0g Chol. 218mg Sod. 217mg Total fat: 40g Sat. 15g Trans. 0g

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