Espresso Ribeye

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Espresso Ribeye

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Ingredients

4 portion(s)

Butter

1 tablespoon Butter, soffened
1 teaspoons chive, fresh, or parsley
1/4 teaspoons salt

The Rub

2 teaspoons espresso, powder
1.5 teaspoons chilli, dried
1 teaspoons paprika
2 teaspoons brown sugar
.5 teaspoons mustard
.5 teaspoons oregano, fresh, or dried
.5 teaspoons ground ginger
1 teaspoons salt
1 teaspoonspeppercorns
chive, fresh, or parsley to garnish

The Meat

500 gramsboneless ribeye aprox 5cm thick

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6

40min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
- Recipe is created for
  TM 21
9
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Recipe's preparation

The Butter

Combine the softened unsalted butter, chopped chives, and salt in the bowl

Transfer to baking paper and roll it into a tight log, put in the refrigerator to harden. It should be hardened by the time the steak is ready, so don't worry about timing! 😌

The Rub

In the bowl, combine the espresso, chili, paprika, brown sugar, mustard, oregano, ginger, salt, and black pepper.

Blend together, for the amazing rub that but can be used for chicken too!

The Meat - prep

Pat the ribeye dry with a paper towel, then coat the entire cut with the Rub. Let sit at room temperature for 15 minutes, to soak in all that goodness.

The Meater

Preheat the oven/bbq to 150°C. Insert MEATER into the center of the thickest part of the ribeye.

Set up the cook in the app with a target internal temperature of 55°C if you like rare to medium-rare.

Set up a custom alert to notify you to flip the meat halfway through the cook.

Place the ribeye in the oven/bbq.

Once notified to remove from heat, take the ribeye out, immediately and place on a cooling rack, let it rest with the sliced compound butter on top until MEATER says the resting is complete.

Leave the probe inserted!

After resting is complet, slice the ribeye, garnish with more chives or parsley, and serve!

Enjoy!

Accessories you need

Spatula TM5/TM6
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Tip

Adapted to metric from
https://meater.com/blog/ancho-espresso-ribeye-recipe-meater/

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.