Tender ribeye seared in a bold espresso-chili crust, drizzled with roasted-garlic honey glaze — steakhouse vibes at home in 25 min.
You’ll need • 2 ribeyes (10 oz | 280 g each) • 1 Tbsp ground espresso + 1 tsp smoked paprika + ½ tsp ancho chili + salt & pepper • 1 head garlic + 1 Tbsp olive oil • 2 Tbsp honey + 2 Tbsp beef stock + 1 Tbsp red-wine vinegar
Quick method 1️⃣ Roast garlic 30 min at 375 °F / 190 °C. 2️⃣ Rub steaks, sear 3 min / side, finish to 130 °F (54 °C). Rest. 3️⃣ Squeeze garlic into pan, whisk with honey, stock & vinegar → glossy glaze. Slice, drizzle, devour.
Craving more steak magic? Comment STEAK for our exclusive Steak & Meat eBook — just $3.90 USD. Or drop 100 to unlock the entire bundle: 100 themed eBooks (80 k+ recipes) for only $5 USD!
