Spiced Rib-Eye Steaks With Stout |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A steak right out of the Old West- bold with a dynamic blend of seasonings and stout. From Cooking Club of America. Ingredients:
4 teaspoons ground red chili powder |
1 teaspoon ground coriander |
1 teaspoon cumin seed |
1/2 teaspoon fresh ground black pepper |
4 boneless beef rib eye steaks (1-inch thick) |
1/2 teaspoon kosher salt |
1 tablespoon olive oil |
2 large garlic cloves, minced |
1/2 cup stout beer or 1/2 cup other beer |
Directions:
1. In small nonstick skillet over medium heat, toast chile powder, coriander, cumin and pepper 1 to 1 1/2 minutes or until mixture becomes fragrant, stirring constantly. Place on plate.
2. Sprinkle mixture over both sides of steaks. Sprinkle with salt.
3. Heat large heavy skillet over medium-high heat until hot. Add oil; heat until hot. Add steaks; cook 8-10 minutes for medium-rare, turning once.
4. Remove steaks from skillet; pour off drippings. Reduce heat to low. Add garlic; saute briefly, being careful not to burn garlic. Increase heat to high; add stout and boil 2-3 minutes or until slightly thickened, scraping browned bits from bottom of skillet. Pour sauce over steaks.
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