This past Saturday night, it was a “Beef and Rock” affair at Chef Alan Hughes, The Embassy Restaurant. Chef Alan prepared a coffee-rubbed rib-eye recipe, a robust mixture of dry & wet spices, with GAUCHO RANCH 100% grass-fed beef. The rib-eye had a delectable crust, infused with moist flavor, which everyone enjoyed and took home the recipe.
Starting with a whole cut GAUCHO RANCH rib-eye roast, here are the ingredients to try it yourself!
Coffee-rubbed Rib-eye Recipe – by Chef Alan Hughes
Dry rub ingredients:
2 TBS whole allspice, ground
7 Bay leaves, crushed
1 TBS ground coriander
2 TBS ground coffee (your choice)
1 TBS paprika
1 Tsp nutmeg
½ cup soy sauce
1/3 cup pomegranate molasses
½ cup extra virgin olive oil
First, mix dry ingredients together & set aside.
Next, coat whole rib-eye with olive oil, followed by soy sauce, then molasses. Once thoroughly coated (with your hands is fine!), dust with dry rub and place in sturdy pan. Let sit one-hour in refrigerator.
Place in oven and cook per GAUCHO RANCH’s instructions for grass-fed beef – reaching an internal temperature of 120 to 122 degrees. When finished, let rest on nearby counter at least five minutes before cutting in. Slice, serve and enjoy!’
We look forward to the next get-together…our thanks to Chef Hughes & The Embassy crew for their creativity & hospitality!
See you at Miami’s Food & Wine Festival!