Porcini & Coffee Rubbed Ribeye with Blue Cheese & Toasted Cashews
Make this recipe with me on the Dishing up Durham show! Watch Season 1 - Episode 26.
Featuring: Evan Hill Farms Grass Fed Angus Ribeye
1 Evan Hill Farm 8-ounce Angus Beef Ribeye Steak
1/4 cup dried porcini mushrooms
1/2 tsp espresso powder
1 tsp canola oil
1/4 cup crumbled blue cheese
1/4 cup toasted cashews, roughly chopped
Handful of fresh chives, chopped
● Place porcini mushrooms in a coffee grinder and pulse into a fine powder.
● Remove ribeye from fridge 30 minutes prior to cooking, pat dry, and rub with porcini and espresso powders and season generously with salt and pepper.
● Heat oil in a cast iron skillet over high heat until smoking, then add steak and cook until a dark crust has formed, about 3 minutes, flip and cook other side for 3 minutesmore or until desired doneness (for medium rare, remove from the pan when an instant read thermometer inserted into the thickest part of the ribeye reads 135ºF). Transfersteak to a cutting board and rest 10 minutes, uncovered, then cut against the grain into 1/2-inch-thick slices, arrange on a serving plate, top with blue cheese, cashews and chives, and serve with your favourite sides.