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Espresso Cowboy Steak Recipe on the Blaze Professional LUX

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Grilled Espresso Cowboy Ribeye Steak Recipe with Stout Beer Reduction Sauce

by BBQGuys Staff


Prep Time:  70 mins
Cook Time:  15 mins
Total Time:  85 mins
Servings:  1
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Looking for a little “pick-me-up” with your steak? This cowboy ribeye is marinated in espresso and then covered in an espresso and seasoning blend. We cook this monstrous steak on our Blaze Professional LUX grill and then top it with a stout beer reduction sauce.

Ingredients

Ingredients for Marinade

  • 2 shots espresso
  • 1/2 tsp ground cumin
  • 1/4 cup olive oil

Ingredients for Rub

  • 1 tsp coarse salt
  • 2 tsp fresh-cracked black pepper
  • 1 Tbsp + 2 tsp brown sugar
  • 1 1/2 tsp chipotle powder
  • 1/2 tsp ground coriander
  • 1/2 tsp ancho chili powder
  • 1/4 tsp ground mustard seed
  • 1 Tbsp ground espresso

Ingredients for Stout Beer Sauce

  • 1 cup stout beer
  • 3/4 cup beef stock or broth
  • 1/4 tsp chipotle powder
  • 2 sprigs rosemary
  • Paste of one clove of garlic
  • 3 Tbsp butter
  • 1 tsp brown sugar
  • 1 Tbsp uncooked stout

Items You'll Need

Instructions

Instructions for Cowboy Steak

  1. Brew a double shot of espresso and whisk into a large mixing bowl along with your cumin and olive oil.
  2. Marinate your steak while you prepare the rub, mix all ingredients together in a bowl (you can give it a spin in a coffee grinder for a finer crust).
    3. Marinating steak in espresso
  3. After an hour, remove steak from marinade and pat dry with paper towels.
  4. Evenly coat the entire steak with your espresso and seasoning blend, rub it in firmly, and get your grill ready to cook on direct high heat.
  5. Sear the outside of your steak on high heat, and then turn off one burner and cook indirectly until desired internal temperature is reached.
    6. Searing steak over high heat on a gas grill
  6. Allow steak to rest for at least 10 minutes while you prepare your stout reduction sauce.
  7. In a pan set over medium heat, pour in your beer, broth, chipotle powder and rosemary, allow to reduce by almost 3/4.
  8. Once reduced, add the paste of one clove of garlic and simmer for 20-30 seconds, until it begins to smell fragrant.
  9. Turn your burner to low and remove rosemary sprigs (if reduced too much, add a splash of water), whisk in butter until just melted and remove pan from heat.
  10. To complete sauce, whisk in brown sugar and uncooked stout.
  11. Drizzle sauce over steak or serve in a dish on the side, and ENJOY!
    12. Finished Espresso Cowboy Ribeye Steak with Stout Beer Reduction Sauce

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