Chef Shelly’s Espresso Rubbed Ribeye
Espresso Rubbed Ribeye with Black Garlic Blue Cheese Fondue over Broccoli Pea Puree & Blackened Carrots
Steak:
2-3 pounds of Charolais bone-in ribeye
2-3 Tbls of Montana Flavor to Savor Espresso Rub
Directions
Let bone-in ribeye come to room temp for an hour. Pat dry, and season with Montana Flavor to Savor Espresso Rub on all sides. (My espresso rub has salt & pepper with 9 other ingredients. If using a different brand you may need to add salt.) Let seasoned steaks sit at room temp for additional 30 minutes. Preheat grill & cook steaks to desired temperature.
Carrots
6 large carrots, scrubbed
2 Tbls extra virgin olive oil
S&P
Directions
Toss with olive oil until coated. Season with salt & pepper. Grill, turning as needed, until done. (Carrots & coffee are aligned on a molecular gastronomy level so great pairing.)
Sauce
1 Tbls Butter
1 Tbls AP flour
1 cup half & half
½ cup Blue Cheese crumbles
½ cup Reserve Aged White Cheddar
½ cup Sour Cream
2 Tbls fresh lemon juice (approx. 1 lemon)
2 clove Black Garlic
1 tsp fresh pepper
1 tsp kosher salt
2 Tbls Scallion (for garnish)
Directions
Make a roux with butter & flour over medium heat. Make a bechamel by adding salt, fresh cracked black pepper, and 1/2 & 1/2. Whisk consistently while bringing to a simmer. Reduce heat, add the cheeses & sour cream. Whisk while cheese is melting into bechamel, maintain heat at low so you don’t boil. Whisk continuously until smooth. Stir in the lemon juice & black pepper. Smash black garlic with the blade to make a paste. Then stir into sauce. Taste for seasoning, add more salt & more lemon juice if necessary.
Broccoli Puree
1 cup Broccoli stems, chopped
1 cup Frozen Peas
½ cup Yellow Onion diced
2 cloves Garlic, emined
2 Tbls Dry White Wine
Chicken stock to cover (approx. 1 cup)
2 each, Scallions- green part only
2 Tbls Fresh Parsley
2 Tbls Butter
S&P to taste
Directions
Sautee onion with olive oil. Add garlic at the last 60 seconds to sweat. Deglaze with wine. Add broccoli stems & enough stock to cover. Simmer for 15 minutes or until broccoli is soft. Add peas & cook for 1-2 minutes or until peas are cooked through. Strain solids from remaining liquid (reserve liquid). Place solids into high speed blender with scallion & parsley then puree. Add reserved liquid to create the desired thickness. Return to heat & reduce if necessary. NOTE: Makes a great soup too, just add more reserved liquid!
Plate
To plate this dinner, begin by spooning the broccoli puree onto the plate. Place the ribeye steak on top of the puree, and then pour the cheese sauce over the steak. Finally, arrange the carrots around the plate. Enjoy!
