Coffee-rubbed ribeye with roasted shiitake mushrooms and mole sauce
As I was researching mole recipes, I came across a video from Rick Bayless (icon chef in Chicago). He said he's had an item on his menu forever that is a wagyu ribeye with mole sauce. This inspired me to pair the mole with my coffee-rubbed ribeye. Coffee Spice rub: 4 TBSP used, dried coffee grounds (from brewed coffee, lay the grounds out on a paper towel to dry overnight) 1 TBSP cumin 1 TBSP sea salt 1 TBSP brown sugar 1 TBSP chipotle chili powder 1 TBSP paprika 1 TBSP pepper 2 ribeye steaks - season a day in advance and leave uncovered in the fridge. When ready to grill, grill over high heat for 3-4 minutes or until desired temp. Serve with warm mole underneath. Roasted mushrooms: 2 packages of whole shiitake mushrooms Wagyu beef tallow cooking spray Hot smoked paprika Season Salt Pepper Preheat oven to 400 degrees and line a sheet tray with parchment paper. Spray mushrooms with cooking spray and sprinkle generously with...
