Friday, November 25, 2011
...Cacao Nibs that is. Try this dry rub for your next rib-eye, flat-iron or other steak. Sear your beef in a skillet (cast iron if you have it) for approx 3 mins on each side. You can use a couple Tbsps of butter, oil or EVOO to sear, your choice. Afterward, transfer to grill or oven to finish cooking to your preferred doneness.
Dry Rub Mix (Source: Internet, adjusted to my preference and enough for two steaks, 1 - 1 1/2 lbs)
2 Tbsp Cacao Nibs (you can find some at Whole Foods, other at http://www.kingarthurflour.com )
1/2 tsp Red Pepper Flakes
1 tsp Ground Cumin
1/2 tsp Ground Mustard
1 tsp Chipolte Chili Powder
1/2 tsp Smoked Paprika
1/4 tsp Ground Allspice
2 Tbsp Brown Sugar (Light or Dark)
1 Tbsp Kosher Salt
(Mix all these ingredients in a food processor.)
You can just rinse the steaks and pat dry or you can apply a light coat of EVOO and then apply the rub, your choice.
These, boneless, rib-eyes are about 1 1/4" thick. Apply a "generous" coat of the dry rub all over the steak. Afterward, wrap in Saran Wrap and refrigerate for a minimum of 30 minutes or overnight if you have time. And, remember to remove the steaks from the fridge and allow them to come back to room temp before cooking.
'09 Scout's Honor from Venge Vineyards.
This wine is a blend of Syrah, Petite Syrah, Zinfandel & Charbono.
(Charbono - The wine made from Charbono tends to be dark, with medium to high tannins & acidity. This varietal is a grape variety from the Savoie region of France.)
This wine is inky purple (aka - a tooth stainer) in color with much dark fruit (blackberry, black cherry) on the nose, as well as some spiciness. This wine is 15.5% so it's not for the faint of heart, it's a big boy. The wine has good structure, a bit chewy and dusty in my opinion. This wine has a nice lingering finish and will stand up to many bold foods. ~$38.
Dry Rub: (Apply EVOO to chicken before applying dry rub.)
Dried Thyme - 1 Tbsp
Oregano - 1 Tbsp
Cumin - 1 Tbsp
Onion Powder - 1 tsp
Smoked Paprika - 1 Tbsp
Kosher Salt - 1 tsp
Black Pepper - 1 tsp
Grill heat - Internal 350-375
Grill thighs for approx 20 mins on each side, skin up first