For the Steak

For the Marinade

• 2 shots freshly brewed espresso
• 1/2 teaspoon ground cumin
• 1/4 cup olive oil

For the Espresso Spice Rub

• 1 tablespoon + 2 teaspoons brown sugar
• 1 teaspoon coarse salt
• 2 teaspoons freshly cracked black pepper
• 1 1/2 teaspoons chipotle powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ancho chili powder
• 1/4 teaspoon ground mustard seed
• 1 tablespoon ground espresso

For the Chocolate Stout Reduction Sauce

• 1 cup stout beer
• 3/4 cup beef stock or beef broth
• 1/4 teaspoon chipotle powder
• 2 sprigs fresh rosemary
• 1 clove garlic, made into a paste
• 3 tablespoons butter
• 1 teaspoon brown sugar
• 1 tablespoon uncooked stout beer

Prepare the Marinade

1. Pour the espresso into a large mixing container.
2. Whisk in the cumin and olive oil until fully combined.
3. Add the ribeye steak and coat thoroughly.
4. Marinate for about 1 hour.

Make the Espresso Spice Rub

1. Combine all rub ingredients in a bowl.
2. Mix thoroughly with a fork or whisk.
3. For a finer crust, pulse the mixture briefly in a coffee grinder.

Season the Steak

1. Remove the steak from the marinade.
2. Pat the steak completely dry with paper towels.
3. Coat the entire steak evenly with the espresso seasoning blend, pressing firmly so it adheres.
4. Let the steak rest while preheating the grill.

Grill the Steak

1. Preheat the grill for direct high-heat searing.
2. Sear the steak over high heat with all burners on high.
3. For thicker steaks, turn off one burner and move the steak to indirect heat while keeping the other burners on high.
4. Close the lid and continue cooking until the internal temperature reaches 135°F for medium doneness.
5. Remove the steak from the grill and let it rest for 10–15 minutes.

Prepare the Chocolate Stout Reduction Sauce

1. Set a pan over medium heat.
2. Add the stout beer and beef stock.
3. Stir in the chipotle powder and rosemary sprigs.
4. Let the sauce reduce by about three-quarters.
5. Add the garlic paste and simmer for 20–30 seconds until fragrant.
6. Reduce heat to low and remove the rosemary.
7. If the sauce becomes too thick, add a splash of water.
8. Whisk in the butter until just melted, then remove from heat.
9. Mix the brown sugar with the uncooked stout and whisk into the sauce.

Serving Suggestions

Slice the rested cowboy ribeye and drizzle with the chocolate stout reduction sauce, or serve the sauce on the side.

Enjoy with grilled vegetables, roasted potatoes, or a smoky bourbon cocktail.