Coffee-Crusted Ribeye Steaks with Garlic Green Beans & Smashed Potatoes

 

Did you know that we roast over 40 pounds of coffee beans each day at Joe’s Produce Gourmet Market? With over 28 varieties available to you, there is bound to be a flavor or two that will make your mornings (or any time of day) great.

The daily coffee ritual is a longstanding for hundreds of years. The origin of the coffee bean is thought to be Ethiopia, and surrounding Arab nations. Beans are grown from a shrub, known as ‘coffea’, which sprouts berries, which are red in color. The beans that are harvested are actually green, not the dark brown color you’re used to seeing in bags and bins in our store. There are two types of beans, ‘robusta’ and ‘arabica’. The difference between the two is bitterness, body, and caffeine.

While everyone is familiar with the many types of beverages that can be  made with these irresistible little beans, many have not experienced coffee as an ingredient in a savory recipe, like this coffee crusted ribeye steak. This recipe is a great way to explore cooking with coffee. It’s an interesting take on an old favorite, steak au poivre.

Coffee Crusted Ribeye Steaks

2 (8 oz) ribeye steaks
kosher salt, to taste
freshly ground black pepper, to taste
freshly ground coffee
1/2 tbsp olive oil
1/2 tbsp butter

Season steaks with salt & pepper, then cover with ground coffee. Heat a heavy-bottomed skillet over medium heat, and add the butter and olive oil, and heat until the butter is just browned. Cook steaks for 3 mins on each side. Let rest on a plate covered with foil for 5-10 mins before serving. Enjoy with garlic green beans and smashed potatoes.

Garlic Green Beans

1 lb. green beans, trimmed
as needed, Kosher salt
2 cloves garlic, minced
as needed, olive oil
Matt’s Mix (seasoning) to taste.

Bring 3 qts. of heavily salted water to a boil. Once the water is boiling, drop the beans in and cook the beans to al dente, about 3 – 4 minutes.

While the beans are cooking, heat some pure olive oil in a saute pan and then add the garlic. Saute the garlic lightly to add color and enhance the flavors.

When the beans are done cooking, drain them well and toss the beans with the garlic and olive oil. Season to taste with Matt’s Mix and serve.

Smashed Potatoes

l lb. redskin potatoes, cleaned

Sour cream, to taste
Butter, to taste
Matt’s Mix, to taste

Boil the potatoes until fork tender. Drain well and smash. Add sour cream and butter to taste and season with Matt’s Mix.