Texas Rib Eye with Jalapeño BBQ Sauce

Lightly season the steaks with salt and pepper. Place a sauté pan large enough to cook both steaks over medium-high heat. Add the oil, place the seasoned steaks in the pan and sear approximately 3 minutes per side. Place a lid on the pan and crack slightly to release steam and reduce heat to cook, about 3-4 additional minutes. When cooked to desired doneness, turn heat to low and remove the rib eyes from the pan. Transfer to a plate and let rest. Drain off any excess fat from the pan. Use the same pan for the pan sauce.

To prepare the pan sauce: Return heat back to medium high and add garlic, shallots, jalapeño, lime, sugar, vinegar, ketchup, mustard, and coffee to the pan. Whisk well, scraping up any pieces attached to the bottom of the pan. Add the fresh herb sprig. Reduce heat to medium low and simmer for 8-10 minutes to concentrate flavor. Add demi-glace. Stir and let simmer until thickened. Remove herb sprig. Adjust seasoning.