Pan Seared Rib Eye Steaks With Cowboy Coffee Pan Blend Recipes

Steps:

• Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
• When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
• Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
• Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

Steps:

• To prepare the coffee blend, combine all the ingredients in a jar with a tight-fitting lid. Shake well.
• To prepare the steaks, preheat the oven to 450 degrees F. Season each steak with the coffee blend, evenly coating all sides and edges. Heat the oil in a large heavy skillet over high heat until just to the smoking point. Add as many steaks to the pan as will fit without overcrowding and sear well, 2 to 3 minutes per side. Transfer the steaks to a baking sheet and repeat with the remaining steaks. Place the steaks in the oven and cook for 5 to 10 minutes for medium rare. Let stand for at least 5 minutes before serving. Or finish on the grill.

Steps:

• Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
• When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
• Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
• Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

Steps:

• Preheat the oven to 170 degrees F. Grease a baking sheet with 2 tablespoons olive oil.
• Pound the steaks to 1/2-inch thickness over plastic wrap. Sprinkle each with salt and pepper and place on the prepared baking sheet. Bake until it reaches an internal temperature of 80 degrees F, about 10 minutes.
• In 2 large saute pans over medium-high heat, divide the remaining 2 tablespoons olive oil and the bacon fat between the pans and heat until shimmering. Add 2 steaks to each pan and cook for 3 to 4 minutes per side. Place the steaks onto a wire rack over a baking sheet. Top with fontina and then the prosciutto slices, evenly covering the cheese.
• Adjust the oven to low broil and place the pan in the oven. Broil until the prosciutto is crisp, about 5 minutes. Remove and allow to rest 5 minutes, lightly covered with foil.
• In each saute pan, evenly divide the shallots and cook for 2 to 3 minutes. Deglaze each with half the beef stock. Evenly divide the thyme and allow to reduce, 3 to 4 minutes. Combine the liquid into 1 pan, add the butter and adjust the seasoning, if desired.
• Serve the steaks drizzled with the pan sauce and garnish with the parsley.

Steps:

• Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees.
• Bring steak (s) to room temperature.
• When oven reaches temperature, remove pan and place on range over high heat.
• Coat steak lightly with oil and season both sides with a generous pinch of salt.
• Grind on black pepper to taste.
• Immediately place steak in the middle of hot, dry pan.
• Cook 30 seconds without moving.
• Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes.
• Flip steak and cook for another 2 minutes.
• (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.) Remove steak from pan, cover loosely with foil, and rest for 2 minutes.
• Serve whole or slice thin and fan onto plate.