Rib eye steaks are massaged with a potent mix of ground coffee, cocoa powder, and chipotle powder before being sizzled in a hot cast-iron pan. As the steaks rest, a quick pan sauce is made from oatmeal stout, soy sauce, and molasses.
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I'm not sure how this simple recipe from Cathy and Tony Mantuano's Wine Bar Food all comes together, but it's the best steak I've had in ages. Each salty, fatty bite of beef is balanced by the bitter shock of arugula. And even better, cleaning up only required washing one skillet.
Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. Here's proof you can have your steak and...