Espresso & Ancho Reverse Seared Ribeye with Cowboy Butter, Skillet Cornbread & Charred Spring Onions

Ribeye Steaks

• 2 large ribeye steaks (350–400g each)
• 3 tbsp Cut to the Smoke Espresso & Ancho Seasoning
• 3 tbsp olive oil

Cowboy Butter

• 100g salted butter, softened
• Small handful parsley, chopped
• 1 garlic clove, minced
• Zest & juice of ½ lemon
• Pinch of chilli flakes
• Black pepper

Charred Spring Onions

• 4 spring onions
• Olive oil

Skillet Cornbread

• 150g cornmeal
• 100g plain flour
• 1 tsp baking powder
• 1 egg
• 200ml milk
• 2 tbsp melted butter
• Pinch of salt

1. Coat the steaks with olive oil and Cut to the Smoke Espresso & Ancho Seasoning. Leave at room temperature for 30 minutes.
2. Cook the steaks indirectly at 120°C for 25–35 minutes, until they reach an internal temperature of 48–50°C.
3. Meanwhile, make the cowboy butter. Mix the softened butter with the parsley, garlic, lemon zest and juice, chilli flakes and black pepper.
4. For the skillet cornbread, mix the cornmeal, flour, baking powder and salt. Add the egg, milk and melted butter and stir into a smooth batter. Bake at 180°C for 20–25 minutes, until golden.
5. Toss the spring onions with a little olive oil and char until softened.
6. Finish the steaks by searing them over a high heat for 1–2 minutes per side, until a dark crust forms.
7. Rest for 5–10 minutes, then slice and serve with the skillet cornbread, charred spring onions and cowboy butter.