Blackened Buffalo Ribeye Steak with 5 Pepper and Ale Demi-Glace

Blackening Spice Mixture
1 teaspoon chili powder
1 teaspoon ancho chili powder
1 teaspoon cumin powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon oregano
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon cayenne

Mix all spices together and set aside.

Buffalo Ribeye Steaks
4 each 12-16 ounce buffalo rib-eye steaks
1 ounce olive oil

Brush buffalo steaks with 1 oz. of the oil and season with spice mixture on both sides. Let marinate in refrigerator for at least 6 hours. Blacken on one side in a pre-heated cast iron skillet until golden brown. Finish cooking in a pre-heated 400º oven until medium rare (3-5 minutes).

5-Pepper Ale Demi-Glace
1 each shallot, minced
1 each garlic clove, minced
1 cup micro-brewed beer
1 each jalapeno pepper, deseeded and small diced
1 each green pasilla pepper, deseeded and small diced
1 each red bell pepper, deseeded and small diced
1 each orange bell pepper, deseeded and small diced
1 each yellow bell pepper, deseeded and small diced
1 cup demi-glace
1 tablespoon honey
1 tablespoon butter
Salt and pepper to taste

In a small sauce pan, cook shallot and garlic in remaining oil over medium heat until translucent, stirring occasionally for about 5-7 minutes. Deglaze the pan with the beer and reduce by half. Add glace and reduce to sauce consistency. Add peppers, honey and butter. Season to taste and serve with buffalo steaks.