Espresso-Glazed Rib-Eye

A rib-eye steak is nothing more then a boneless rib steak (a.k.a. Delmonico) cut from the rib section of the steer. These steaks include a fair amount of intramuscular fat that keeps the meat moist, so we like to flavor them with a dry rub and/or glaze rather than a marinade. This cut also stands up to fairly bold seasonings. Here, we dust the meat with a ground espresso rub and then glaze it with molasses-sweetened coffee. The flavors are strong and dark but don’t overwhelm the meat itself