Carnivore Heaven: Dry-Aged Ribeyes with a Spicy, Smoky Cacao Nibs Rub
...I think I've mentioned once or twice that Mr. SGCC is a card carrying, dyed-in-the-wool carnivore. In fact, I've actually referred to him as a caveman (in the nicest possible way, of course) in the past. He not only loves meat, he lives for it! So, when I came home from work the other day with a hefty package of prime, dry-aged ribeye steaks, he was a happy caveman indeed. And, when Mr. SGCC is happy, we're all happy!
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...While I don't share the same fanatical devotion to beef, I have to admit, those steaks were gorgeous! I really didn't need to do anything to them at all except toss them on the grill, but then I wouldn't have had anything to write about. Plus, these splendid specimens of bovine perfection deserved to be showed off a little. Marinating them would have been sacrilegious, so I decided to dress them up with one of my favorite dry rubs - a spicy, smoky cacao nibs spice rub
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... I normally use this rub on less luxurious cuts of beef, like skirt or flank steak, but I really love the flavors and thought it would work well on these steaks. I was right. The rub gave the steaks just the right amount of "oomph" to transform them from mere excellence into something spectacular!
I found the orginal recipe on the Food Network web site, courtesy of John Scharffenberger. I've adjusted a few things and added some others because.....well, just because I'm crazy that way.
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... Ribeye Steaks with a Spicy, Smoky, Cacao Nibs Rub
Inspired by John Scharffenberger
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4 tablespoons cacao Nibs
4 tablespoons cacao Nibs
2 teaspoons hot red pepper flakes
2 teaspoons ground cumin
1 teaspoon ground mustard
1 tablespoon chipotle chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground allspice
4 tablespoons brown sugar, packed (Use less or more according to your taste.)
2 tablespoons kosher salt
2-4 generously-sized ribeye steaks, at least 1 inch thick
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Combine all ingredients except the steaks in the bowl of a food processor, spice grinder, or mortar and pestle. Grind until the nibs break into particles the size of large grains of sand. The rub can be stored in a tightly covered jar for up to 1 month.
Combine all ingredients except the steaks in the bowl of a food processor, spice grinder, or mortar and pestle. Grind until the nibs break into particles the size of large grains of sand. The rub can be stored in a tightly covered jar for up to 1 month.
Preheat oven to 400 degrees F.
Rinse and pat the steaks dry with paper towels. Generously coat each with the rub on both sides and wrap in foil or plastic wrap. Put them in the fridge for at least 30 minutes. The steaks can sit overnight in the refrigerator. When ready to cook, remove the steaks from the refrigerator and bring to room temperature.
Heat about a teaspoon of oil in a large oven-proof skillet or frying pan over high heat. (I use a cast iron skillet.) Sear the steaks for about 3 minutes on each side or until a nice crust forms. Finish cooking the steaks in the oven until they are done the way you like them.
Let the steaks rest a few minutes before cutting to seal in the juices.
Beat your fists against your chest and enjoy!
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If you like this recipe, you might also enjoy:
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**Special Contest Announcement**
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Marx Foods is hosting a great salmon recipe contest! Pop on over to their web site and submit your favorite salmon recipe by Friday, June 20, 2008. Salmon should be the star of the dish, but the recipe can incorporate any variety of salmon—fresh, frozen, smoked, canned, pickled, etc. I've entered my Salmon Mousse.
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The creator of the winning recipe will receive three separate 5 lb. shipments of wild salmon fillets; one in July, August, and September, 2008, on the day of their choosing. Each shipment will contain a different type of wild salmon, varying by species and river origin.
The creator of the winning recipe will receive three separate 5 lb. shipments of wild salmon fillets; one in July, August, and September, 2008, on the day of their choosing. Each shipment will contain a different type of wild salmon, varying by species and river origin.
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The winning recipe will be judged by the MarxFoods.com staff on deliciousness and originality. Please only enter a recipe that can be created in a home (vs. professional) kitchen. Each contestant is limited to entering one recipe.
The winning recipe will be judged by the MarxFoods.com staff on deliciousness and originality. Please only enter a recipe that can be created in a home (vs. professional) kitchen. Each contestant is limited to entering one recipe.
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A winner will be announced on Wednesday, June 25.
A winner will be announced on Wednesday, June 25.
Comments
I'm really ashamed of myself here!
Anyway, ribeye is one of my favorite cuts. Nice photos :)
I can smell them on the grill.
Thanks also for the steak marchand link.
Each summer I try to take a new style/cuisine on. Last summer it was Provencal cooking. That was fun.
When he I see him later on he's totally gonna drool over your pictures!
Maryann- From the Scharffenberger web site "Cacao Nibs are perfectly roasted cocoa beans separated from their husks and broken into small bits. They are the essence of chocolate. Nibs add crunchiness and subtle chocolate flavor to baked goods and savory dishes. They make a great substitute for roasted nuts or chocolate chips, without added sweetness."
Noble Pig- Lol! I kind of gathered that from your name. ;)
Peter- My pleasure!
Jen- I like rubs because they don't change the flavor of the meat.
WORC- Oh boy! He must be quite an expert! My fave cut is a bone-in ribeye. The best of both worlds!
Manggy- Pork is more fun to play around with, I think. A lot more versatile.
Nina- Great minds think alike! ;)
Sophie- I seared these steaks in a cast iron skillet to crust them. Then, I finished them off in a hot oven until they were the right doneness. It works great.
Joanne- Go for it! It's really easy.
Canarygirl- Thanks! Hopefully, the mousse will be different enough from the others to get noticed.
Dhanggit- So glad you like the photos! I had good material to work with. ;)
Gretchen- I didn't know what to do with them either. There are lots of great ideas on the blogs.
Kellypea- You can play around with this rub a little. I've even added espresso powder to it before.
That looks so delicious!
I think I want to eat a bunch of that steak with a plate of flour tortillas. Yum.
I have a man's appetite in a woman's body. I love a good steak. It's my husband who shies away from meat. It's like we have our brains switched.
I'm very excited about the fact that a farm stand I frequent will now be selling their own beef (although I will try not to think about the fact that I'm eating the same cows I've been watching graze in the fields by the road and yelling "moo" at in the car). I think I know what I'm doing with the first steak I buy from them.
Sorry. The words escape me with such mouthwatering pictures.
I've had Cocoa Nibs sitting and patiently waiting in my pantry for just such a spicy rub, and here it is. Thank you.
Amazing.