Rib-Eye Steaks with Mushroom Coffee Sauce
I had prepared this very flavorful sauce for the Polar Production Team last week as a thank you for bearing with me during the long, sleepless hours of filming my first cooking series. On the last day, I packed a meal for each member revolving around my favorite insomniac's ingredient: coffee, of course!
I seared beautiful rib-eye steaks and paired them with a mushroom coffee sauce. The beef was such good quality that salt and pepper could have been sufficient but I jazzed it up with espresso coffee and flavored the sauce with the velvety, dark elixir.
Yields: 6 servings3 (10-ounce) boneless veal chops, about 1"-thick
1 tablespoon olive oil
5 tablespoons unsalted butter, diced
½ white onion, freshly grated
⅓ cup light brown sugar
⅓ cup espresso coffee (2 shots)
1 tablespoon dark molasses
¼ cup aged Bluegrass soy sauce (or dark soy sauce)
½ cup ketchup
juice of 1 lemon
1 teaspoon black pepper, coarsely crushed
2 teaspoons sea salt (or regular salt)
½ cup beef stock
4 ounces shiitake mushrooms, sliced lengthwise
2 tablespoons curly parsley, chopped
Pat dry the meat with paper towels. Sprinkle with salt and pepper.
Heat a cast iron pan. Brush with a thin layer of oil, then melt 2 tablespoons butter. Place the rib eye steaks. Sear and brown the meat on both sides for about 3-4 minutes per side. It's important that you do not pierce the meat (use tongs instead) so it remains tender. Flip the steaks and generously sprinkle with salt. Cook until you reach the desired doneness (I cooked them for another 4 minutes, up to 7 minutes if you like the meat less pink). Turn off the heat and transfer the meat to a plate. Cover with a piece of aluminum foil and let sit for 10 minutes before serving.
Remove half the amount of the drippings from the pan, essentially the excess fat at the surface.
For the scallion and maple-flavored barbecue sauce: In a saucepan, melt the 2 tablespoons butter. Sauté the mushrooms for 2-3 minutes, then set them aside onto a plate.
Add the onion paste and cook for 3-4 minutes until fragrant. Add ⅓ cup light brown sugar, 1 tablespon dark molasses, the coffee, soy sauce, ketchup and the juice of 1 lemon. Complete with up to ½ cup beef stock. Mix well, bring to a boil and cook over low heat for 6-8 minutes. Thin the mixture with water (up to ½ cup), if necessary. Cook for 15-20 minutes until the mixture thickens. Add the remaining butter. Adjust seasoning and return the mushrooms and steaks, basting and coating the meat in the sauce. Garnish with parsley.
Make sure the steaks are sliced against the grain, so the meat remains tender.
You could add a little cream to finish the sauce at the end. I felt the amount of butter already gave a rich mouth feel and plenty of flavor to the sauce.
There are other cuts of steak that are likely to produce tender results, as opposed to those cuts that won’t. Sirloin, filet, porterhouse, T-bone, or New York strip will all make a tender steak cooked this way, whereas things like flank steak or other more fibrous cuts would not.
Published By: on August 21, 2014.