Coffee-Rubbed Ribeye with Smoked Gouda Butter

Tips: Experiment with different coffee roasts in the rub. Substitute smoked gouda with Gruyere or fontina cheese. Add a rosemary sprig to the sous vide bag for a herbal touch. Matching Sides:

Updated at: Mon, 18 Mar 2024 15:54:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories554 kcal (28%)

Total Fat43.8 g (63%)

Carbs8.9 g (3%)

Sugars6.4 g (7%)

Protein33 g (66%)

Sodium1147.4 mg (57%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Ribeye steak

or any good fatty cut

2 tablespoonscoffee

freshly ground, medium grind

1 tablespoondark brown sugar

1 tablespoonpaprika

smoked or regular

½ teaspoonchipotle powder

adjust for spice preference

1 teaspoonkosher salt

½ teaspoonblack pepper

freshly cracked

For Sous Vide and Searing

Butter

knob for sous vide bag, optional

For Smoked Gouda Butter

2 tablespoonsbutter

¼ cupsmoked gouda cheese

grated

3 dashesWorcestershire sauce

optional

Instructions

Step 1

Make the Coffee Rub: Combine all rub ingredients in a bowl and mix well.

Step 2

Prepare the Ribeye: Pat dry the ribeye and coat generously with the coffee rub.

Step 3

Sous Vide Cook: Preheat sous vide cooker to 130°F (adjust for desired doneness). Place seasoned ribeye in a sous vide bag with butter (optional) and cook for 1-2 hours (depending on thickness).

Step 4

Make the Smoked Gouda Butter: While the steak cooks, melt butter in a saucepan. Whisk in grated smoked gouda cheese until melted. Add Worcestershire sauce (optional) for extra flavor.

Step 5

Sear and Finish: Heat a cast iron skillet to high heat. Sear the ribeye for 30-60 seconds per side for a crust. Let rest for a few minutes before slicing.

Step 6

Serve: Spoon warm smoked gouda butter over sliced steak and enjoy!