Friday, December 16, 2011

Date Night : Coffee-Rubbed Rib Eyes with Beer Battered-Chipotle Onion Rings, Potato Puree, & Balsamic-Red Wine Reduction

Here's another romantic date night with the boyfriend, and we decided to go with the classic steak & potatoes combination, but with a little twist :) We purchased some beautiful thick-cut rib eyes and rubbed them with a chili-coffee seasoning mix. The rub is surprisingly sweet, but so smoky & delicious, which perfectly compliments the fatty rib eye. The seared steak is served on top of a bed of the creamiest potato puree that will surely bust your jeans open... it is just that unbelievably smooth. We topped the sliced rib eyes with huge beer battered-chipotle onion rings that have a nice kick, but aren't too spicy. I mean what is better than some red meat & crispy onions? Nothing, I'm pretty sure. Finally we drizzled the plate with a balsamic-red wine reduction, just for a touch of sweetness, which really brings out the great natural flavor of the steak. I also served our dinner with some easy sauteed garlic haricot verts because you just have to have some kind of greens to make you feel a little bit better about yourself. This is the perfect meal to serve up to a hungry man (especially anyone who can eat like my Mountain Man), he was stuffed to the brim!! Enjoy :)
Coffee-Rubbed Rib Eyes with Beer Battered-Chipotle Onion Rings, Potato Puree, & Balsamic-Red Wine Reduction
If you look very closely, you can see the potato puree peeking out just a bit!
For the Coffee-Rubbed Ribeyes:
¼C Chili Powder
¼C Ground Espresso
2T Paprika
2T Dark Brown Sugar
1T Dry Mustard
1T Salt
1T Pepper
1T Dried Oregano
2t Ground Ginger
2 Ribeyes (2 inches thick & 1 ½lbs each)
Canola Oil & Butter, For Frying

For the Balsamic-Red Wine Reduction:
½C Balsamic Vinegar
½C Red Wine
2-4T Brown Sugar (to taste)
For the Tequila Battered Chipotle Onion Rings:
1 Large Vidalia Onion, Cut into ½inch Thick Rings
1C Buttermilk
1C AP Flour
1C Cake Flour
½t Salt
¼t Baking Powder
½C Mexican Beer
2T Tequila
2T Chipotle Adobo Sauce
Cajun Seasoning & Parsley, For Garnishing
For the Potato Puree:
2 Large Baking Potatoes, Peeled & Cubed
1 Stick of Butter
4oz Cream Cheese
¼C Sour Cream
¼C Whole Milk
Salt & Pepper, To Taste 

1. To Make the Coffee-Rubbed Ribeyes: Combine all of the spices in a bowl. Preheat the oven to 425 degrees. Preheat a cast iron pan over high heat with canola oil and butter. Brush each side of the steak with oil and season each side liberally with salt and pepper. Rub 2T of the coffee rub onto each side. Cook the steaks on the first side for about 3-4 minutes. Flip the steak over and cook for another 2 minutes. Transfer the steaks to a baking sheet and cook in the oven to medium-rare doneness, about 8-10 minutes. Remove from the oven and let it rest for 10 minutes before slicing.
2. For the Balsamic-Red Wine Reduction: In a small sauce pot over medium-high heat, bring the vinegar and wine to a boil. Let it boil for about 5 minutes, and then add the brown sugar. Reduce to a simmer and continue reducing the mixture until it thickens to a syrup, about 5-10 minutes. Set it aside until ready to garnish. 
3. For the Beer Battered-Chipotle Onion Rings: Marinate the onion rings in buttermilk for an hour. Heat the peanut oil in a deep fryer to 350 degrees. Once marinated, drain them from the milk and dredge in flour. Shake of excess flour. Meanwhile, whisk together the flour, salt, and baking powder in a medium bowl. Add the beer, tequila, and adobo sauce. Whisk until just blended. Dip the dredged onion rings into the batter, shake off the excess, and gently drop them into the oil. Fry until golden brown, about 2-4 minutes. Transfer the onion rings to paper towels to drain and sprinkle with Cajun seasoning. Keep the fried onion rings warm in the oven while you cook your remaining meal. Garnish with chopped parsley.
4. For the Potato Puree: Bring a large saucepan of water to a boil. Add the whole potatoes and cook over moderate heat until tender, 20 minutes. Drain and wipe out the saucepan. Working with 1 potato at a time, pass the potatoes through a ricer into the saucepan. In a small saucepan, melt the butter, cream cheese, and sour cream in the milk over moderate heat. Gradually whisk the hot milk-cheese mixture into the potatoes and season generously with salt. Cook over moderate heat, whisking, until hot. Serve with the steak.
5. Serving the Steak: Spoon some of the potato puree onto the plate. Place a cooked steak on top of the potatoes. Top with the crispy onion rings and drizzle the reduction around the plate. Serve with sautéed green beans.

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