Reverse Seared Ribeye Crown Steaks with Coffee Ancho Chile Glaze is a remarkable culinary creation that brings together the exquisite tenderness of ribeye crown steaks with the bold and flavorful character of a Coffee Ancho Chile Glaze. This dish is a fusion of premium beef and a carefully crafted glaze, resulting in an exceptional dining experience.
Ribeye crown steaks are at the heart of this dish. These steaks are known for their exceptional marbling, making them incredibly tender and flavorful. With a thickness of 2-3 inches, they promise a juicy and succulent eating experience. To begin, the steaks are allowed to come to room temperature, ensuring even cooking and optimal flavor development.
What is a Ribeye Crown Steak?
A Ribeye Crown Steak, also known as a Ribeye Cap Steak or Spinalis Steak, is a highly sought-after and exceptionally flavorful cut of beef. It is derived from the ribeye primal cut, specifically the outer edge known as the ribeye cap or spinalis dorsi muscle. This particular steak is celebrated for its rich marbling, tenderness, and intense beefy flavor, making it a premium choice among steak connoisseurs.
The cooking process begins in the kitchen with the oven preheated to 275°F. The ribeye crown steaks are seasoned simply with salt and ground black pepper and placed on a wire rack on a baking sheet. A meat thermometer is used to monitor the steaks’ internal temperature, a crucial factor in achieving the desired level of doneness.
As the steaks gently roast in the oven, the Coffee Ancho Chile Glaze takes form. This glaze is the star of the show, a blend of bold flavors. It starts with a base of strong brewed coffee, preferably a dark roast, infusing richness into the glaze. Dried ancho chiles, soaked and finely chopped, contribute smokiness and a subtle spiciness.
Minced garlic adds depth, while brown sugar imparts a gentle sweetness. Balsamic vinegar provides a harmonious touch of acidity. Ground cumin and a hint of ground cinnamon introduce complexity to the glaze. Salt and ground black pepper ensure a balanced flavor profile. To finish, unsalted butter is incorporated into the glaze, giving it a luxurious and velvety texture.
Once the ribeye crown steaks have absorbed the oven’s warmth, they take their final turn on a piping hot cast-iron skillet. High heat sears the steaks to perfection, creating a caramelized crust that locks in their natural juices. This brief yet essential step elevates the steaks to culinary excellence, with each side showcasing a flawless sear.
SUGGESTED PAIRING: Herb and Parmesan Roasted Yukon Gold Potatoes
Following the searing process, the steaks rest briefly to allow their juices to redistribute, ensuring a juicy and flavorful outcome. This resting period is essential for a truly enjoyable dining experience.
The Coffee Ancho Chile Glaze, having matured on the stovetop, is drizzled over the ribeye crown steaks, creating a harmonious blend of flavors. The glaze brings together earthy, smoky, sweet, and subtly spicy notes, resulting in a perfectly balanced crescendo of taste.
This dish celebrates the fusion of simplicity and sophistication. It marries the tender perfection of ribeye crown steaks with the bold complexity of the Coffee Ancho Chile Glaze, resulting in a culinary masterpiece that transcends the ordinary. With each bite, you embark on a journey through a symphony of tastes and textures, where premium beef meets the artistry of a thoughtfully crafted glaze.
Prepare to savor the flavors of perfectly cooked ribeye crown steaks, complemented by the bold and aromatic Coffee Ancho Chile Glaze. This dish offers a remarkable dining experience where flavors reign supreme, and every bite is a testament to culinary expertise and the fusion of quality ingredients.
Beverage Pairing Suggestions
These wine pairings offer a range of options to enhance your dining experience:
- Cabernet Sauvignon: The bold and robust flavors of Cabernet Sauvignon make it an excellent choice to accompany this dish. Its deep red fruit notes, such as black cherry and plum, harmonize with the smokiness and richness of the Coffee Ancho Chile Glaze. The wine’s firm tannins and acidity cut through the steak’s richness, enhancing the overall dining experience.
- Malbec: Malbec, known for its dark fruit flavors like blackberry and plum, along with subtle spice and earthy undertones, is a delightful pairing. It complements the smoky and slightly spicy aspects of the glaze while letting the beef’s natural flavors shine. The wine’s medium to full body and moderate tannins make it a versatile choice for this dish.
- Zinfandel: Zinfandel offers a unique and zesty character with bright red fruit flavors, hints of black pepper, and a touch of sweetness. It provides a vibrant contrast to the rich, savory elements of the ribeye crown steaks and the Coffee Ancho Chile Glaze. The wine’s juiciness and spice amplify the dish’s complexity, creating an exciting flavor combination.
Reverse Seared Ribeye Crown Steaks with Coffee Ancho Chile Glaze
2
servings30
minutes1
hour1
hour45
minutesReverse Seared Ribeye Crown Steaks with Coffee Ancho Chile Glaze is a fusion masterpiece where succulent ribeye crown steaks are slow-roasted and seared to perfection, then crowned with a bold and smoky coffee-infused ancho chile glaze.
Ingredients
- For the Ribeye Crown Steaks
2 ribeye crown steaks
2 tablespoons extra virgin olive oil
to taste, salt and ground black pepper
- For the Coffee Ancho Chile Glaze
1/2 cup brewed coffee
2 dried ancho chile peppers, rehydrated and finely chopped
2 cloves of garlic, minced
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter
to taste, salt and ground black pepper
Directions
- Bring Steaks to Room Temperature:
Allow the ribeye crown steaks to sit at room temperature for about 30 minutes. This step ensures even cooking when you roast and sear the steaks. - Preheat the Oven:
Preheat your oven to 275°F. - Reverse Sear the Steaks in the Oven:
Season the ribeye crown steaks generously with salt and ground black pepper on all sides. Place the seasoned steaks on a baking sheet fitted with a wire rack. Roast the steaks in the preheated oven for 45 minutes, or until they reach an internal temperature of around 125-130°F, for medium-rare. Insert a meat thermometer into one of the steaks to monitor the internal temperature. - Prepare the Coffee Ancho Chile Glaze:
In a small saucepan over medium heat, combine the brewed coffee, finely chopped soaked ancho chiles, minced garlic, brown sugar, balsamic vinegar, ground cumin, ground cinnamon, salt, and ground black pepper. Stir well to combine all the ingredients. Bring the mixture to a simmer, and then reduce the heat to low. Allow the glaze to simmer gently for about 20 minutes, until it thickens and reduces to a syrupy consistency. Stir occasionally to prevent sticking and burning.
Once the glaze has reached the desired thickness, remove it from the heat and set it aside. Stir in the unsalted butter until it’s fully incorporated into the glaze. This will add a rich and silky texture to the glaze. - Sear the Steaks:
Preheat a cast-iron skillet over high heat. Drizzle the extra virgin olive oil on the partially cooked ribeye crown steaks, ensuring they are well coated.
Once the skillet is smoking hot, sear the steaks for 2-3 minutes per side, or until you achieve a beautifully caramelized crust. Remove the steaks from the skillet. - Rest and Glaze:
Place the seared steaks on a clean plate or tray and let them rest for 5 minutes to allow the juices to redistribute. Drizzle the Coffee Ancho Chile Glaze over the reverse seared ribeye crown steaks. - Serve and Enjoy:
Slice and serve your Reverse Seared Ribeye Crown Steaks with Coffee Ancho Chile Glaze, and savor the bold and flavorful combination.
This pairs well with a side dish like Herb and Parmesan Roasted Yukon Gold Potatoes.
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