Executive Chef/Partner Michael Ferraro, Delicatessen
Photo Credit: Executive Chef Jason Morse, 5280 Culinary, LLC
A robust, flavorful take on traditional meal, this blueberry coffee-rubbed rib eye steak recipe will leave your mouth watering for more. The smokey taste of the chili powder, mustard and pepper combine flawlessly with the coffee grounds and sweet hint of blueberry for a dish that will leave guests stunned at your culinary genius.
Blueberry Coffee Rub Ingredients
- 1/4 cup blueberry powder, smoking optional
- 1/4 cup instant espresso powder
- 2 tablespoons ground coriander
- 2 tablespoons ground paprika
- 1 tablespoon ancho chili powder
- 1 tablespoon Kosher salt
- 1 teaspoon brown sugar
- 1 teaspoon dry mustard
- 1 teaspoon coarse ground pepper
- 1/2 teaspoon ground ginger
Rib Eye Steak Ingredients
- 2 18-ounce bone-in rib eye steaks
- Blueberry-Coffee Rub (recipe below)
- 2 tablespoons canola oil
- 3 tablespoons butter, divided
- 3 sprigs thyme, divided
- 1 sprig rosemary, divided
- 2 cloves garlic, smashed, divided
- ¼ cup minced shallots
- 1 cup red wine
- ½ cup beef broth
- 1 cup fresh blueberries
- 1 tablespoon honey
- Salt and pepper, to taste
Blueberry Coffee Rub Instructions
- In a small bowl, combine all ingredients
Blueberry Powder Smoking Instructions
- Place the blueberry powder onto a surgical grade screen (recommend 12x 12) in a thin layer.
- Preheat the smoker to get the smoke flowing. We recommend a cold smoker or a smoker that doesn’t get hotter than 150 degrees. Chef tip: When choosing the wood type, be sure to pick a lighter wood that will allow the deep taste of the blueberry powder to shine. We suggest an Apple or Cherry wood.
- Add the screen of blueberry powered to the smoker.
- Cold smoke for approximately 45 minutes to 1 hour (smoke more or less depending on desired smoke flavor)
- Remove from the smoker and allow to cool to room temperature.
- Once cooled, store in an airtight container in a dark, cool area.
Rib Eye Steak Instructions
- Season both sides of steaks liberally with Blueberry Coffee Rub, store remaining dry rub in a jar for another use.
- In a large heavy skillet over medium-high heat, heat canola oil. When oil is shimmering, add steaks. Cook until browned, about 5 minutes. Turn steaks. Add 1 tablespoon of the butter, 2 sprigs of the thyme, 1/2 sprig of the rosemary and half the garlic. Cook, basting steak, until medium-rare, 3 to 5 minutes. Remove from heat; cover to keep warm.
- Meanwhile, in a small skillet over medium heat, melt 1 tablespoon of the butter. Add shallots and remaining garlic. Cook, stirring frequently, until shallots are translucent, about 3 minutes. Add wine; simmer until reduced to 2 tablespoons. Add broth; simmer until reduced to 1/4 cup.
- Stir in blueberries, remaining thyme and rosemary; let simmer until blueberries begin to collapse, about 5 minutes. Stir in remaining butter and the honey. Season to taste with salt and pepper. Thin sauce with a little water, if necessary.
- On a cutting board, slice steak and move to a serving platter. Spoon blueberry sauce over steak. Serve with Mascarpone Polenta and Tomato Confit (recipes below), if desired.
Number of servings (yield): 4 servings