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Ribeye with Black Garlic & Truffle Sauce

BY Carey Boucher-Erasmus

The coffee in this rub adds something special to the steak and it gently flavours the sauce too. A must try.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 10 mins
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Spice Rub
2 tsp (10 ml) ground espresso coffee beans
2 tsp (10 ml) coriander seeds
1 tsp (5 ml) garlic salt
1 tsp (5 ml) barbeque spice
1 tsp (5 ml) coarse salt
1 tsp (5 ml) black peppercorns
1 tsp (5 ml) treacle sugar
½ tsp (2.5 ml) dried oregano
2 x 300 g (bone-in) rib eye steaks, about 4 cm thick
2 Tbsp (30 ml) butter
1 Tbsp (15 ml) olive oil
1 sprig rosemary
a few sprigs thyme
kitchen string/twine

Sauce
1 Tbsp (15 ml) butter
2 Tbsp (30 ml) cognac
2 cloves black garlic, crushed
1 C (250 ml) fresh cream
+- 1 Tbsp (15 ml) black truffle flavoured olive oil
salt and pepper to taste.

Spice Rub

Grind all of the ingredients for the spice rub together using a mortar and pestle.

Generously rub the steaks with the spice rub mix and allow to stand for at least 30 minutes, or overnight if possible. If the steaks have a rind of fat, be sure to score to prevent curling in the pan.

In a large heavy-based frying pan, heat the butter and oil until bubbling. Tie the herbs together with the kitchen string to form a ‘brush’ and add to the bubbling fat.

Over high heat, render the fat on each steak by standing upright in the pan, then allow the steaks to brown for a minute or two on each size until nicely caramelised. Reduce the heat to moderate and turn the steaks once or twice more and cook until blood runs off the surface – this will be medium rare. While frying, use the herb ‘brush’ to baste the steaks with the pan juices to add flavour. Remove from the pan and allow to rest.

Sauce

In the same frying pan, add the butter, cognac and garlic to the pan juices and simmer until reduced by half. Add the cream and simmer gently until the cream has thickened, it should coat a wooden spoon. Stir in the truffle oil and mix until well combined – heat through for a few seconds.

Season to taste – use with restraint however, because there will be a lot of flavour and seasoning from the rub in the pan juices.

Serve the steaks with generous amounts of sauce.

Delicious served with crispy fries or green beans.