"Reverse 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."
Reverse Seared Ribeye Crown Steaks with Coffee Ancho Chile Glaze
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Prep time: 30mins
Cook time: 1hr
Serves or Makes: 2
Recipe Card
ingredients
For the Ribeye Crown Steaks
- 2 ribeye crown steaks
- 2 tablespoons extra virgin olive oil
- to taste salt and ground black pepper
ingredients
For the Coffee Ancho Chile Glaze
- 1/2 cup brewed coffee
- 2 finely chopped ancho chile peppers
- 2 cloves of minced garlic
- 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
Method
Step 1
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.
Step 2
Preheat the Oven: Preheat your oven to 275°F.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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 Potatoes.