🥩 Coffee-Rubbed Ribeye with Charred Shallot Purée & Red Wine Butter Sauce
This isn’t your basic steak night. A thick-cut ribeye is rubbed with coffee, cocoa, and smoked paprika, grilled to a deep crust and served over a silky charred shallot purée. The whole dish is finished with a drizzle of red wine butter reduction — rich, aromatic, and full of umami.
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📝 Ingredients (serves 2):
For the steak: • 1 thick-cut ribeye (bone-in or boneless) • 1 tbsp finely ground coffee • 1 tsp cocoa powder (unsweetened) • ½ tsp smoked paprika • Salt & cracked black pepper • Olive oil for rubbing
For the charred shallot purée: • 4 large shallots, peeled • 1 tbsp olive oil • 1 tbsp butter • 1 tbsp white wine vinegar • Salt to taste
For the red wine butter sauce: • ¾ cup dry red wine • ½ cup beef or veal stock • 1 garlic clove, smashed • 1 sprig thyme • 2 tbsp cold unsalted butter, cubed
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🔥 Instructions:
1. Rub & Rest: Pat the steak dry. Mix coffee, cocoa, paprika, salt and pepper. Rub generously on both sides. Let sit at room temperature for 30 minutes.
2. Char & Roast Shallots: Roast shallots in a hot dry skillet or oven (450°F / 230°C) until blistered and soft inside (about 15–20 min). Blend with butter, olive oil, vinegar, and a pinch of salt into a smooth purée. Keep warm.
3. Cook the steak: Heat cast iron skillet or grill pan to high. Sear steak 3–4 min per side (for medium-rare), then let rest 8–10 min before slicing.
4. Make the sauce: Simmer red wine, garlic, thyme, and stock until reduced by half. Strain, then whisk in cold butter cubes one at a time until silky.
5. Plate: Spoon a layer of shallot purée on the plate, top with sliced steak, and finish with a drizzle of red wine butter sauce.
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