Bold ribeye steaks served with a similarly bold pan sauce flavored with chocolate and porter beer. This dish is easy and very impressive on the plate and the palate.
Ingredients Servings: 2-4
- 2 Bone-In Grass-Fed Ribeye Steaks
- 12oz Porter Beer
- 2 T Onions, Chopped
- ½ C Vegetable or Beef Stock
- 2 T Bittersweet Chocolate (70%)
- 4 T Butter
- Peanut, Grapeseed or Safflower Oil
- Black Pepper
Preheat your oven to 350˚F.
Season the steaks with salt & pepper.
Oil an oven-safe frying pan or skillet with the peanut, safflower or grapeseed oil.
Get the pan/skillet very hot over high heat. Sear the steaks on the bottom.
Once the steaks have developed a crust on the bottom, flip them over. Top each with a tablespoon of the butter.
Continue to sear until the steaks brown on the bottom, then move the pan to the oven to roast.
Roast the steaks until they reach your desired internal temperature.
Move the pan from the oven to the stove top. Remove the steaks and loosely cover them with foil. Let them rest for 15 minutes.
Add the onions, stock & beer to the pan where the steaks were cooking. Bring the liquid to a simmer, stirring and scraping any browned bits of steak off the bottom of the pan.
Stir in the remaining butter until it melts and blends with the rest of the sauce.
Add the chocolate and stir until melted & combined.
Serve the steaks (sliced or whole) with your choice of sides, finished with the sauce.