Friday, November 25, 2011

They call me Mr. Nibs

...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 )
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.

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