Recipe: Espresso Rubbed Bone In Ribeye and Creamed Spinach Kale

CINCINNATI, OH (FOX19) - Espresso Rubbed Bone In Ribeye

  • 1 16oz ribeye
  • Espresso Rub as needed
  • Blended oil as needed
  • 1 sprig fresh rosemary
  • 1/2 of a lemon
  • 1 drizzle olive oil


  • Heavily dredge ribeye on all sides with espresso rub. Pat off excess. Dip into oil.
  • Place under broiler and cook to desired doneness
  • Place the rosemary sprig and lemon half on the grill and char.
  • On a rectangular plate, place ribeye in the center with the bone on the left.
  • Garnish ribeye with rosemary.
  • Place lemon half on the left next to the bone.
  • Drizzle steak with olive oil.

Creamed Spinach and Kale

  • 1/2 oz blended oil
  • 1/2 tsp garlic chopped
  • 4 oz blanched kale
  • 2 oz spinach
  • 3 oz cream
  • 2 tbsp reggiano grated
  • 1/4 tsp salt and papper
  • 2 tbsp mascarapone
  • 2 tbsp breadcrumbs


  • In a saute pan, heat oil.
  • Add garlic and saute until fragrant.
  • Add kale and spinach, saute until spinach has wilted.
  • Add parm cream and Reggiano, simmer until cheese has melted. Season with salt and pepper.
  • Finish with mascarpone and stir to incorporate.
  • Place mixture in a cast iron.
  • Top with ravioli crumbs and spray with olive oil spray. Place in oven until crumbs are golden brown

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