Cooking with Chef Bryan: Espresso infused ribeye steaks

Expresso infused ribeye steaks. (Photo: KUTV)

(KUTV) Recipe Courtesy Chef Bryan Woolley


  • 4 rib eye steaks
  • 1 tbsp expresso powder
  • 1 tbsp cumin
  • 1 tbsp steak seasoning
  • 1/2 tsp chili powder
  • 4 cups mini potatoes, cut in half
  • 1 cup mini carrots
  • 1 medium yellow onion, sliced
  • olive oil
  • Pseudo Demi-Glace
  • 3 cups water
  • 2 tsp corn starch
  • 2 tbsp beef bullion or to taste


  1. Preheat your grill.
  2. Set the ribeye steaks on a baking sheet and set aside.
  3. In a small bowl add the espresso powder, cumin, steak seasoning, and chili powder. Whisk together to combine.
  4. Dust both sides of the ribeye steak with spice mixture. Let them sit for about ten minutes.
  5. Grill the steaks for about 5 minutes on each side or until they reach desired internal temperature.
  6. Lightly toss the potatoes and carrots in olive oil, salt and pepper. Grill or roast the vegetable until cooked through.
  7. To make the pseudo demi-glace, combine the water, cornstarch and beef bullion together in a sauce pan and whisk together to combine. Make sure the cornstarch is completely mixed into the water.
  8. Bring the pseudo demi-glace to boil to cook the cornstarch. Simmer for about 5 minutes while gently stirring every so often.
  9. Serve the expresso infused ribeye steaks with roasted potatoes, carrots and the pseudo demi-glace sauce. Enjoy!