Grilled Espresso Cowboy Ribeye Steak with Stout Beer Sauce Recipe, On the Blaze Professional Grill

Pour a double shot of espresso into a large mixing container.

Whisk in 1/2 teaspoon of ground cumin and 1/4 cup of olive oil until blended.

Coat the ribeye steak thoroughly with the espresso mixture and set aside.

In a bowl, mix together 1 tablespoon plus 2 teaspoons of brown sugar, 1 teaspoon of coarse salt, 2 teaspoons of fresh cracked black pepper, 1 1/2 teaspoons of Chipotle powder, 1 teaspoon of ground coriander, 1 teaspoon of ground ancho chili powder, 1/4 teaspoon of ground mustard seed, and 1 teaspoon of ground espresso.

Pat the steak dry with paper towels after marinating for about an hour.

Evenly coat the entire steak with the espresso seasoning blend, rubbing it in firmly.

Preheat the Blaze Professional Grill for direct high heat searing.

Sear the steak with all burners on high, then turn off the far left burner and place the steak there, leaving the middle and right burners on high.

Close the lid and cook until the internal temperature reads 135°F for medium doneness.

Let the steak rest for 10 to 15 minutes.

In a pan set over medium heat, pour in 1 cup of stout and 3/4 cup of beef stock or broth.

Add 1/4 teaspoon of Chipotle powder and 2 sprigs of Rosemary to the pan.

Close the lid and let the sauce reduce by almost 3/4.

Once reduced, add the paste of 1 clove of garlic and simmer until fragrant for 20 to 30 seconds.

Turn the burner to low and remove the Rosemary from the sauce.

If the sauce reduces too much, add a splash of water.

Whisk in 3 tablespoons of butter until just melted and remove the pan from the heat.

Combine 1 teaspoon of brown sugar with 1 tablespoon of uncooked stout and whisk to combine for the sauce.

Equipment Needed

Spice Level:

Allergens