¼ cup each finely ground espresso and chili powder
2 Tbsp. paprika
2 Tbsp. brown sugar
1 Tbsp. dry mustard
1 Tbsp. kosher salt
1 Tbsp. black pepper
1 Tbsp. coriander
1 Tbsp. oregano
Caramelized Shallot Butter
1 – 4 oz. stick softened unsalted butter
2 oz. of caramelized shallots (instructions below)
1 tsp. kosher salt
1 tsp. Worcestershire sauce
½ tsp. black pepper
PROCEDURES
1. Mix together all the ingredients for the coffee rub. Set aside till needed.
2. Prepare the Caramelized Shallot butter:
• To caramelize shallots, take approx. 5 oz. raw diced shallots; sauté in 2 Tbsp. butter and ¼ tsp. kosher salt for approximately 20 minutes until they are soft and brown.
• Using a spatula, mix together all the ingredients for the caramelized shallot butter. Cover and refrigerate.
3. Season the ribeyes with salt and pepper and coat ribeyes with 1 Tbsp. of coffee rub on each side.
4. Grill ribeyes to desired doneness (note: the rub will get very dark on the steak)
5. Plate the ribeyes and place a heaping Tbsp. of caramelized shallot butter on each steak.
6. Garnish with fresh chopped parsley. Serve with your favorite side like baked potato and/or grilled vegetables.
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