Tom’s Espresso Rib-Eyes
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