A thick-cut rib-eye is rubbed with a bold blend of espresso granules and ancho chile, seared in a screaming-hot cast iron skillet, then finished in a 450°F oven and topped with a pat of butter. The coffee-chile crust creates a deeply savory, slightly smoky bark that makes this steakhouse-worthy rib-eye a standout main course.

An easy meal for one, this sizzling steak-and-greens dish brings big flavors with buttery chili crisp, bold seasoning, and a restaurant-worthy plate in under 10 minutes.