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 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.