The Rockies, comprised of the Western states from Montana and Idaho, down through Wyoming, Utah, Colorado, and finally New Mexico, is full of vast land where cattle (and buffalo) roam and mushrooms (among other vegetables) grow wild and free, much to a foragers delight. While I cannot claim to be a forager, I certainly do love mushrooms – and meats – as well as the Rockies culinary scene. Budding with craft breweries and coffee roasters, it’s a happy by-product of their ample agriculture. Today’s recipe combines just those things – coffee, beef, mushrooms, and beer into a savory, satisfying, and dare I say, sexy dinner with Coffee Rubbed Ribeye topped with mushrooms sauteed in beer. Enjoy!
Coffee Rubbed Steak and Mushrooms
Prep Time: 30 min
Makes: 2 servings
Steaks
- 2 BONE-IN RIBEYE STEAKS
- 2 TBS INSTANT OR GROUND COFFEE
- 2 TBS BROWN SUGAR
- 1 TBS SALT
- 1 TBS GROUND BLACK PEPPER
- 1 TSP GROUND GINGER
- 1 TSP PAPRIKA
- 1 TSP DRY MUSTARD
- ¼ TSP GROUND JALAPENO OR ANCHO PEPPER (SEE NOTE)
- 2 TBS GRAPESEED OIL
Mushrooms
- 2 TBS BUTTER
- 1 TBS GRAPESEED OIL
- ½ LARGE ONION, SLICED
- 8-12 OZ. MUSHROOM, MIXED TYPES, SLICED
- 1 TBS GARLIC, MINCED
- 4 OZ. BEER OF CHOICE
Directions – Steaks
- Pat room temperature steaks dry with a paper towel. Preheat oven to 400 degrees.
- Mix together all the remaining steak ingredients in a medium bowl (ground coffee, brown sugar, salt, pepper, ginger, paprika, dry mustard, ground jalapeno)
- Coat steaks with rub, thoroughly on all sides
- Heat oil in cast iron or heavy bottom, oven-proof pan. Once the oil is visibly shimmering, gently lay steaks into pan, searing for 1-2 mins per side. Do not sear longer as you risk the rub burning and giving a bitter taste
- Move the entire pan into the preheated oven. Bake for approx. 15 minutes, depending on how thick steaks are (125 internal temperature is medium). Upon removing from oven, place steaks on cutting board and let rest for 20 minutes before cutting and serving
Directions – Mushrooms
- Melt butter and oil in a large pan
- Add sliced onion and sauté for 2-3 minutes until softened
- Add sliced mushrooms and minced garlic and sauté for an additional 2-3 minutes
- Add beer and let simmer together for a final 2-3 minutes. Serve warm along with steaks
Tips
- You can use any cut of steak you like, I like a bone-in for added flavor and have made this with T-bones and strips. I like a thick cut to hold up to the powerful tasting rub
- Ground jalapeno is going to give you a much spicier kick to this rub than if you use ancho. I can’t always find ancho powder but when I do, I use more like ½ tsp since it’s more smoky than spicy, if you don’t like spice, simply leave this ingredient out altogether
- Any cooking oil can be used, I prefer grapeseed oil as it has a high smoke point so does not burn as quickly as say, olive oil and won’t give off a bitter, burnt taste profile that you risk with olive oil. Other high smoke point oils include avocado, sunflower, and corn oils
- I make these quick mushrooms all the time (sometimes subbing wine or broth instead of beer) and serve with everything from fish to chicken to simply eating by the spoonful
About Chef Gina
Chef Gina has spent a lifetime in food – from the butcher shop to food trucks and catering kitchens to innovation kitchens. She prides herself in being the only person to successfully recreate her grandmother’s famous meatballs. You can usually catch her, apron on, and a glass of prosecco in hand – cheers!
