Joe Van Gogh™ Coffee & Balsamic Marinated Certified Angus Beef Ribeye, Herbed Barley Recipe (PDF)
Toasted Barley Recipe:
- 1 cup barley
- 3 cups chicken stock
- 1 small bay leaf
- 2 oz mire pox small dice (50% onion 25% each celery and carrot)
- softened whole butter
- chopped rosemary, thyme, or parsley (your choice)
- Toast barley in 350 degree oven for 5 to 8 minutes.
- While barley is toasting in a small pot take one teaspoon of butter or oil of your choosing and sweat the mire pox until opaque.
- Add toasted barley and coat with oil and vegetables, pour in stock, bay leaf and simmer for 20 to 25 minutes until just tender.
- Remove from heat and season with salt and pepper to taste and chopped herbs. Keep warm for later use.
Marinade for the Beef:
- 1 oz ground Joe Van Gough™ coffee
- 2 oz balsamic vinegar
- 1 oz red wine (have extra on hand)
- 3 oz extra virgin olive oil
- 1 clove chopped garlic
- bruised fresh bay leaf
- butter
- Whisk vinegar and ground coffee together and combine with wine and oil mixture.
- In shallow pan coat steak of your choice (Heart of Ribeye is what I use).
- Add in bay leaf and garlic let marinate for 2 hours turning once halfway through.
- Once finished wipe excess marinade off and season with salt and pepper in a hot sauté pan.
- Sear and cook steak to desired temperature.
- Let meat rest before slicing.
- While pan is still hot after meat is cooked, remove and pour in 4 oz. of wine and two teaspoons of marinade.
- Let it come to boil, reducing by half and add in one teaspoon of butter, salt and pepper if needed.
- Slice steak atop the barley and pour pan sauce over steak.