Want Meat? We’ve Got It: Espresso Ribeye!
Espresso ribeye?Yes! You probably know by now that proteins are all low FODMAP and therefore are accessible to all of us following the diet. YAY!
This recipe for Tom’s Espresso Ribeye is from Valerie’s Home Cooking. As in Valerie Bertinelli.
It’s funny when a star’s reputation and recognition all of a suddenly shifts from one venue to another. I knew Valerie from One Day at a Time, the 70s and 80s sitcom where she played the daughter, Barbara.
You might know her from various stints on the Food Network, most notably the Kid’s Baking Championship.
Now it’s About Food – and a Juicy Espresso Ribeye
So after years of lighthearted comedic TV, she has entered the world of reality TV – all focused on food. It made perfect sense for her to follow up with a cookbook of her own. Valerie’s Home Cooking is filled with the foods she makes at home.
This espresso ribeye is her husband Tom’s favorite. And it needed no tweaking whatsoever. It is low FODMAP as it is – and quite tasty if I say so myself. Follow Valerie’s directions for that awesome seared crust you can see in the picture.
Other recipes you might enjoy are the Spinach and Strawberry Salad with Warm Bacon Vinaigrette (minus the shallot), Fennel Salad with Goat Cheese and Pine Nuts, Lobster BLTs (made with low FODMAP bread and again, minus the shallot), Egg White Frittata with Arugula, Tomato and Goat Cheese, her Dutch Baby with Lemon Curd (made with gluten-free flour), Steel-Cut Overnight Oatmeal and many more.
Excerpted and adapted from Valerie’s Home Cooking by Valerie Bertinelli. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
My husband came up with this recipe, and if I hadn’t already married him, it would’ve been love at first bite. The idea was born one night when we were thinking about a new way to season our steak. Tom had an aha moment when he looked in the cabinet where we keep our seasonings and found a jar of instant espresso, which is always there for when I make brownies. He mixed it with some ancho chili powder, and salt and pepper, then smashed the rub into both sides of the steak and let it sit for about 30 minutes, until all that espresso, all that chili, and all that salt and pepper turns from rub to liquid. Then you get your cast-iron skillet super hot—Tom puts it in the oven at 450°F to get it to the place where he feels it’s ready—add vegetable oil and drop the steak in, cooking on high until a firm crust forms on both sides. We typically split one big ribeye. When we tried this the first time, we had no idea how it would turn out. But I’m happy to report it was beyond successful. Great crust, perfectly medium-rare interior, and deep, delicious flavor. This is probably the best steak I have eaten in my entire life.
Let’s Make Espresso Ribeye!
Tom’s Espresso Ribeye
An easy and slightly unusual ribeye rubbed with espresso from Valerie Bertinelli.
- 1, 1 1/2- to 2-pound (680 g to 910 g) bone-in rib-eye steak (about 1 1/2 inches/4 cm thick)
- 1 1/2 tablespoons canola oil
- 1 1/2 teaspoons flaky sea salt
- 1 teaspoon black pepper
- 1/3 cup (36 g) instant espresso granules
- 2 teaspoons ancho chili powder
- 1 tablespoon salted butter
Preheat the oven to 450°F/230°C. Rub both sides of the steak with 1/2 tablespoon of the oil, and sprinkle with the salt and pepper. Stir together the espresso granules and the ancho chili powder. Rub both sides of the steak with the espresso mixture, pressing to adhere. Let stand at room temperature about 30 minutes.
Place a large cast-iron skillet in the preheated oven until hot, about 10 minutes.
Remove the hot skillet from the oven; add the remaining 1 tablespoon oil, and place over high on the stovetop. Add the steak to the skillet, and cook, undisturbed, until a crust has formed, 2 1/2 to 3 minutes. Flip the steak and cook, undisturbed, for 2 1/2 to 3 minutes. Using tongs, hold the steak upright to brown the edges, and cook, turning occasionally, until the edges are browned, about 6 minutes.
Return the skillet to the preheated oven, and bake until a meat thermometer inserted in the thickest portion registers 145°F/63°C, 6 to 8 minutes for medium-rare, or to the desired degree of doneness. Remove the steak from the skillet; top with the butter, and let rest about 10 minutes before slicing.
- This is a very easy dish and it depends on a good piece of meat. Splurge and but the best you can afford. Don't forget to let the meat rest before slicing.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.