The Recipes

Coffee-Rubbed Ribeye with Asparagus

Hello, Saturday.  How I missed you during the last week.  Errands are done, I got a decent amount of sleep last night, and now here we are.  I haven't yet decided what I'm going to do with you tonight, Saturday, but I do know that it starts off with a ridiculous meal.


Coffee-Rubbed Ribeye with Asparagus


- 1 bone-in ribeye steak

- 1 tsp. paprika

- 1 tsp. cumin

- 1 T. ground coffee

- 6-10 asparagus spears

- 6 cherry tomatoes, halved

- 1 T. honey

- 2 T. balsamic vinegar

- splash red wine

- 1/4 small red onion, sliced

- salt

- pepper

- blended oil

- handful of parsley for garnish

Preheat oven to 400 degrees.

Mix together the paprika, cumin and coffee.  Season the steak with salt and pepper and rub the spice mixture into both sides of the steak.  Start to heat 1 T. of oil in an oven-safe pan.  Add the steak and cook for 1 minute on each side, then transfer to the oven.  Bake for 7-8 minutes for medium rare.

Meanwhile, heat another tablespoon of oil in a small pot.  Add the onion, season with salt, and let cook for 5 minutes.  Add the wine, vinegar, and honey.  Stir and then add in the tomatoes.  Let the liquid reduce and lightly break up the tomatoes with the back of a fork.

Remove the steak from the oven.  Set it aside to rest.

Spoon some of the fat out of the pan.  When you are left with a thin layer, return to the stove and add the asparagus to the pan.  Cook for 3-4 minutes, turning halfway through.  Plate the asparagus.  Cut the steak from the bone and slice.  Arrange the steak over the asparagus.  Spoon the tomato and onion sauce on top.  Garnish with some fresh parsley.