Smoky Coffee-Crusted Ribeye with Stout-Braised Hasselback Potatoes and a Blue Cheese Crema

Here is a unique recipe that elevates the classic steak and potatoes with unexpected flavors and techniques:

Smoky Coffee-Crusted Ribeye with Stout-Braised Hasselback Potatoes and a Blue Cheese Crema

This recipe transforms a simple dinner into a gourmet experience by introducing a deeply flavorful coffee and chili crust on the ribeye, creating incredibly tender and crispy potatoes by combining the hasselback and fondant techniques, and finishing with a tangy and cool blue cheese crema.

Yields: 2 servings

Prep time: 20 minutes

Cook time: 45-50 minutes

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Ingredients

For the Stout-Braised Hasselback Potatoes:

• 2 large Russet potatoes, peeled
• 4 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme
• 1/2 cup stout beer (such as Guinness)
• 1/2 cup beef broth
• Kosher salt and freshly ground black pepper to taste

For the Smoky Coffee-Crusted Ribeye:

• 2 (10-12 ounce) ribeye steaks, about 1.5 inches thick
• 2 tablespoons finely ground dark roast coffee
• 1 tablespoon ancho chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon brown sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon high-smoke-point oil (like canola or grapeseed)

For the Blue Cheese Crema:

• 1/2 cup sour cream or crème fraîche
• 1/4 cup crumbled blue cheese (such as gorgonzola or Roquefort)
• 2 tablespoons finely chopped fresh chives
• 1 teaspoon lemon juice
• Pinch of black pepper

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Instructions

1. Prepare and Cook the Potatoes:

• Preheat your oven to 400°F (200°C).
• To create the hasselback style, place a potato between the handles of two wooden spoons and slice downwards at 1/8-inch intervals. The spoons will stop the knife from cutting all the way through. Repeat with the second potato.
• In a large, oven-safe skillet (cast iron is ideal) over medium-high heat, melt 2 tablespoons of butter with the olive oil.
• Carefully place the potatoes cut-side down and sear for 5-7 minutes, until golden brown and crisp.
• Flip the potatoes over. Add the remaining 2 tablespoons of butter, smashed garlic, and thyme sprigs to the skillet.
• Once the butter has melted, pour the stout beer and beef broth around the potatoes. Be cautious as the liquid may sputter. Bring the liquid to a simmer.
• Carefully transfer the skillet to the preheated oven and bake for 30-40 minutes, or until the potatoes are tender all the way through and the edges are crispy. Baste the tops of the potatoes with the pan liquid halfway through cooking.

2. Prepare the Ribeye and Crema:

• While the potatoes are baking, prepare the steak rub. In a small bowl, combine the ground coffee, ancho chili powder, smoked paprika, garlic powder, brown sugar, salt, and pepper.
• Pat the ribeye steaks thoroughly dry with paper towels. Rub the spice mixture generously over all surfaces of both steaks.
• In a separate small bowl, prepare the crema by whisking together the sour cream, crumbled blue cheese, chives, lemon juice, and a pinch of black pepper. Set aside in the refrigerator.

3. Cook the Ribeye:

• About 15 minutes before the potatoes are done, begin cooking the steaks. Heat the high-smoke-point oil in another large skillet over medium-high heat until it just begins to smoke.
• Carefully place the steaks in the hot skillet. Sear for 3-5 minutes per side for medium-rare, depending on thickness. The coffee will create a dark, rich crust.
• For a perfect finish, you can add a tablespoon of butter and a sprig of thyme to the pan during the last minute of cooking, basting the steak with the melted butter.
• Transfer the steaks to a cutting board and let them rest for at least 10 minutes. This is crucial for a juicy steak.

4. Assemble the Dish:

• Once rested, slice the ribeye steak against the grain.
• Place one stout-braised hasselback potato on each plate. Spoon some of the remaining stout-butter sauce from the pan over the top.
• Arrange the sliced ribeye next to the potato.
• Dollop a generous spoonful of the cool blue cheese crema over the steak or on the side.
• Garnish with a sprinkle of extra chopped chives, if desired. Serve immediately.

 

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