Our red-wine pan sauce elevates this main to a restaurant-worthy centerpiece for a date-night dinner.
- 1 tsp. instant coffee granules
- 1/2 tsp. ground ancho chile pepper
- 1/4 tsp. dried oregano
- 1/4 tsp. garlic powder
- 1 (1 lb.) bone-in rib eye steak about 1" thick
- 1/4 c. low-sodium beef broth
- 1/4 c. red wine
In small bowl, mix coffee granules, ancho chile pepper, oregano, garlic powder, and 1/4 tsp. salt; rub all over both sides of steak.
Coat large nonstick skillet with cooking spray; heat over medium heat. Add steak; cook about 5 min. per side for medium-rare, turning once. Transfer to plate. Add broth and wine to skillet; cook until reduced by half, 5−8 min. Pour over steak; slice.
Two Easy Variations
Savory twist: Replace the instant coffee with 2 tsp. ground cumin
Extra decadent: Swirl 1 Tbs. butter into sauce once reduced