| Level: | Easy |
| Total: | 55 min |
| Active: | 15 min |
| Yield: | 2 servings |
Ingredients
- One 1 1/2- to 2-pound boneless rib-eye steak (about 1 1/2 inches thick)
- 1 1/2 tablespoons canola oil
- 1 1/2 teaspoons flaky sea salt
- 1 teaspoon freshly ground black pepper
- 1/3 cup instant espresso granules
- 2 teaspoons ancho chile powder
- 1 tablespoon salted butter
Instructions
- Preheat the oven to 450 degrees F.
- Rub both sides of the steak with 1/2 tablespoon oil, and sprinkle with the salt and pepper. Stir together the espresso granules and ancho chile powder in a small bowl. Rub both sides of the steak with the espresso mixture, pressing to adhere. Let stand at room temperature for about 30 minutes.
- Place a large cast-iron skillet in the preheated oven until hot, about 10 minutes.
- Remove the hot skillet from the oven; add the remaining 1 tablespoon oil and place over high heat on the stovetop. Add the steak to the skillet and cook, undisturbed, until a crust has formed, 2 1/2 to 3 minutes. Flip the steak and cook, undisturbed, for another 2 1/2 to 3 minutes. Using tongs, hold the steak upright to brown the edges and cook, turning occasionally, until the edges are browned, about 6 minutes.
- Return the skillet to the oven and bake until a meat thermometer inserted in the thickest portion registers 145 degrees F, 6 to 8 minutes for medium-rare, or to the desired degree of doneness. Remove the steak from the skillet; top with the butter and let rest for about 10 minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1122 |
| Total Fat | 93 g |
| Saturated Fat | 38 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 71 g |
| Cholesterol | 274 mg |
| Sodium | 1066 mg |
Reviews
145 Degrees?? That’s well done once rested!
I made this for my wife, she loved it. I used dark cocoa since apparently, it’s difficult to find espresso around here, who knew? Valerie has some of the most tasty recipes. I look to her first.
this was an AMAZING recipe!!! Super easy but served as if I spent the entire day in the kitchen! The flavor and texture was so perfect — we LOVED it!!!
Ruined a perfectly good steak with this recipe
Let me start by saying I love Valerie Bertinelli but the steak was not good. It had a very bitter taste and it ruined a good quality piece of meat. My husband told me this was the worst thing I have ever made ☹️ Sorry Valerie.
So good! Very tasty and tender. Was a little lighter on the expresso.
Fabulous