I have cholesterol issues, which I’ve been dealing with by eating very little meat in my daily diet. Typically if I eat meat at all it’s at dinner and usually within the range of 150mg of Cholesterol or less. For portion consideration a 4 oz boneless skinless chicken breast consists of about 80mg of Cholesterol.

So, when I splurged and decided to have a steak, I went big, and got a rib eye. The result was the best steak I have ever made, ever, in the history of ever.

I can’t even recall the last time I cooked a rib eye, but I’m sure it was on a grill of some sort and not the way I prepared this one. For this cooking adventure I was excited to break out and break in, our newly purchased 14″ Wear-Ever frying pan. I was seeking a pan that was much larger than the pans we currently use and I wanted a pan that was the kind the “pros” use on all the cooking shows we watch. And trust me, we watch almost all of them. I was always curious why they used those pans, but when you go to the store to buy nice pans they don’t have those kind. And I was wondering if they were really able to cook  foods that were prone to stick to the pan, like eggs and other foods.

Long story short, if you follow the seasoning instructions on the pan when you get it, and allow the oil in the pan to get hot and ready to cook, then your food won’t stick. I cooked an omelette shortly after I made this steak and none of the egg had to be scraped out of the pan at all.

So, on to the steak…

INGREDIENTS:

  • 1 Boneless rib eye steaks, approximately 1.5 pounds each
  • 1/2 cup of ground coffee beans (medium ground)
  • 2 tbsp of lemon pepper
  • 2 tbsp of Montreal seasoning
  • 1 tsp sea salt
The dry rub ingredients

The dry rub ingredients

DIRECTIONS:

1. Preheat your oven to 425 degrees.

2. In a bowl mix all the dry ingredients

Dry rub ingredients

Dry rub ingredients

3. Pat your steaks dry with some paper towels. Make sure to get them good and dry. This will help in allowing your meat to brown and create a nice crisp.

Drying off steaks

Drying off steaks

4. Then coat both sides of your steaks with the dry rub ingredients. You COULD brush them lightly with olive oil prior to the seasonings, but I did not. Let the steaks sit for a minute while seasoned.

Dry rubbing the steaks

Dry rubbing the steaks

5. Warm up 2 tablespoons of olive oil in your pan over medium-high heat. Make sure that the pan is good and hot before you put the steaks in. Place the steaks in the pan for about 3 minutes on each side, giving them a nice crisp.

Steaks sizzling on one side in a hot pan

Steaks sizzling on one side in a hot pan

6. Then place the steaks in the oven for about 10 minutes for a medium level of doneness or up to 15 minutes if you want it more well done. I think I did mine for about 15 minutes and they were tender and juicy, but next time I’ll go for only 10 minutes.

Both sides have a nice crisp, ready to go in the oven.

Both sides have a nice crisp, ready to go in the oven.

7. When complete, serve along side a baked potato or a tasty green salad. ENJOY!

Coffee Crusted Rib eye alongside a Baked Potato

Coffee Crusted Rib eye alongside a Baked Potato

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