Coffee Rubbed Rib-Eye with Roasted Asparagus and Broiled Tomatoes

Last night I finally made the coffee rubbed rib-eye I’ve been promising for days.  It was worth the wait.  I used a Bobby Flay recipe for the rub, which I adapted slightly by using half of the chili powder called for.  I seared the rib-eye in a cast iron skillet and finished it in the oven.  When it was done, I poured the pan juices over thick slices of the steak and served broiled tomatoes and roasted asparagus on the side.

As delicious as the steak was, the broiled tomatoes were my favorite component last night. I slivered a garlic clove and inserted the slivers into each half of tomato so that when it roasted, the garlic cooked and flavored each bite.

We’re going to have more steak house dinners around here.  Dr. Leo Spaceman thinks we should all try to eat more red meat.

– Catherine

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