Coffee-Chili Crusted Ribeye with Red-Wine Butter and Roasted Beet & Whipped Feta Salad

S7 E14 | Stanley Simmons | The KISS Kids Start Their Own Band | Something's Burning

Stanley Simmons, the band of Nick Simmons and Evan Stanley (sons of KISS's Gene Simmons and Paul Stanley), comes by the kitchen for coffee-chili crusted ribeyes topped with red-wine herb butter and a roasted beet salad over whipped feta. They talk growing up with famous dads, nepotism, their own band, and rock star fashion, and Bert tells the story of the Gene Simmons run-in that ended with an apology.

Coffee-Chili Crusted Ribeye with Red-Wine Butter

Ingredients

  • Ribeye: 3 large boneless ribeye steaks, 18-22 oz each, about 1½-2 inches thick
  • 2 tbsp olive oil
  • 2 tbsp finely ground coffee or espresso
  • 1½ tbsp ancho chili powder or mild chili powder
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • ½ tsp brown sugar
  • Pinch of cayenne, optional
  • Red-wine herb butter: 1 cup dry red wine
  • 1 small shallot, finely minced
  • 1 fresh thyme sprig
  • 8 tbsp unsalted butter, softened
  • 1 tsp Dijon mustard
  • 1 small garlic clove, finely grated
  • 1 tsp chopped fresh thyme
  • ½ tsp kosher salt
  • Black pepper to taste

Steps

  1. Take the steaks out of the refrigerator 30-45 minutes before cooking and pat very dry.
  2. Mix coffee, chili powder, smoked paprika, cumin, salt, pepper, brown sugar and cayenne. Rub steaks lightly with olive oil, then coat all sides with the coffee-chili crust.
  3. For the butter, combine red wine, shallot and thyme sprig in a small saucepan. Simmer until reduced to about 2 tablespoons. Cool completely and discard the thyme sprig.
  4. Mix the cooled reduction into softened butter with Dijon, garlic, chopped thyme, salt and pepper. Roll into a log and chill until firm.
  5. Heat a cast-iron skillet or grill over high heat. Sear ribeyes 3-5 minutes per side, depending on thickness, then lower heat as needed and cook to desired doneness.
  6. For medium-rare, pull steaks around 125-130°F. Rest 8-10 minutes.
  7. Slice against the grain and top with a thick round of red-wine herb butter so it melts over the hot steak.

Roasted Beet & Whipped Feta Salad

Ingredients

  • 3 lb beets, preferably a mix of red and golden
  • 2 tbsp olive oil, plus more for finishing
  • Kosher salt and black pepper
  • 12 oz feta
  • 1 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp orange zest
  • 1 orange, segmented or cut into small pieces
  • ⅓ cup pistachios, toasted and roughly chopped
  • ¼ cup fresh mint leaves
  • ¼ cup parsley leaves
  • 2 tbsp balsamic vinegar or balsamic glaze
  • Optional: a handful of arugula or microgreens

Steps

  1. Heat oven to 425°F. Scrub beets, wrap individually or by color in foil with a drizzle of olive oil and a pinch of salt, and roast 45-70 minutes until a knife slides in easily.
  2. Cool until easy to handle, peel and cut into wedges. Keep red and golden beets separate until plating so the red beets do not stain everything.
  3. Blend feta, Greek yogurt, lemon juice, orange zest and 1-2 tablespoons olive oil until smooth and creamy. Season with black pepper.
  4. Spread the whipped feta across a large shallow platter.
  5. Arrange the beet wedges over the feta. Add orange pieces, pistachios, mint, parsley and optional greens.
  6. Finish with olive oil, balsamic, flaky salt and black pepper.

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