Historic Lynchburg Coffee Rubbed Rib-eye Steak
4 each 1″ thick 12 oz. rib-eye steaks
1/4 cup finely ground espresso
1/4 cup chili powder
Caramelized Shallot Butter:
1 – 4 oz. stick softened unsalted butter
2 oz. of caramelized shallots (instructions below)
1 tsp. kosher salt
1 tsp. Historic Lynchburg WorcesterFire Sauce
1/2 tsp. black pepper
Mix together all the ingredients for the coffee rub. Set aside till
Prepare the Caramelized Shallot butter:
To caramelize shallots, take approx. 5 oz. raw diced shallots;
sauté in 2 Tbsp. unsalted butter, 1 tsp WorcesterFire Sauce, and 1/4 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.
Season the rib-eyes with salt and pepper and coat rib-eyes with 1-1/2
Tbsp. of coffee rub on each side.
Grill rib-eyes to desired doneness (note: the rub will get very dark
on the steak).
Remove Steaks and cover with foil for 3-4 minutes to allow juices to soak in.
Plate the rib-eyes and place a heaping Tbsp. of caramelized shallot
butter on each steak.
Garnish with fresh chopped parsley. Serve with your favorite side
like baked potato and/or grilled vegetables.