Wednesday, July 9, 2008
Ribeye Steaks with Cacao Nib Spice Rub
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
How to make Ribeye Steaks with Cacao Nib Spice Rub
Combine all ingredients except the steaks in the bowl of a food processor or spice grinder. Grind until the nibs are 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!