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The perfect summer meal. Beautiful rib-eye crusted with a rich coffee rub, seared and served with a fresh and flavorful charred corn & tomato salad.
1/4 Cup ancho chile powder
1/4 Cup ground espresso
2 Tablespoon Spanish paprika
2 Tablespoon dark brown sugar
1 Tablespoon dry mustard
1 Tablespoon Kosher salt
1 Tablespoon Ground black pepper
1 Tablespoon ground coriander
1 Tablespoon dried oregano
2 Teaspoon chile de arbol powder
3/4 Cup Olive oil
12 Large basil leaves
12 Large fresh mint leaves
6 Sprig fresh thyme
2 Sprig fresh rosemary
1/4 Cup white wine vinegar
1 Clove garlic, minced
: 180 ˚F
: 180 ˚F
1/4 Cup ancho chile powder
1/4 Cup ground espresso
2 Tablespoon Spanish paprika
2 Tablespoon dark brown sugar
1 Tablespoon dry mustard
1 Tablespoon Kosher salt
1 Tablespoon Ground black pepper
1 Tablespoon ground coriander
1 Tablespoon dried oregano
2 Teaspoon chile de arbol powder
: 450 ˚F
: 450 ˚F
: 450 ˚F
: 135 ˚F
3/4 Cup Olive oil
12 Large basil leaves
12 Large fresh mint leaves
6 Sprig fresh thyme
2 Sprig fresh rosemary
: 450 ˚F
1/4 Cup white wine vinegar
1 Clove garlic, minced