Carnivore Heaven: Dry-Aged Ribeyes with a Spicy, Smoky Cacao Nibs Rub

Sunday, June 8, 2008


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!



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

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.



 

If you like this recipe, you might also enjoy:

 

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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.
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A winner will be announced on Wednesday, June 25.

41 responses to Carnivore Heaven: Dry-Aged Ribeyes with a Spicy, Smoky Cacao Nibs Rub

  1. On June 08, 2008 at 5:46pm, Maryann said...

    Ok, am I the only one who doesn’t know what cacao nibs are? lol
    I’m really ashamed of myself here!
    Anyway, ribeye is one of my favorite cuts. Nice photos :)

  2. On June 08, 2008 at 7:14pm, noble pig said...

    I am right on the carnivore band wagon with Mr. SGCC…they are gorgeous!!!!

    I can smell them on the grill.

  3. On June 08, 2008 at 7:14pm, Peter M said...

    Sticky, I just had my own steak this evening and I share yor and your hubby’s satisfaction…Um-um good!

    Thanks also for the steak marchand link.

  4. On June 08, 2008 at 7:21pm, Jen of A2eatwrite said...

    This sounds amazing. Believe it or not, I’ve never used rubs. I think this may be my new challenge for the summer!

    Each summer I try to take a new style/cuisine on. Last summer it was Provencal cooking. That was fun.

  5. On June 08, 2008 at 7:34pm, White On Rice Couple said...

    LOL! My honey is a full on carnivore too! He grew up on a cattle ranch, so he was pretty much born a carnivore! I really gotta show him your rib-eye steaks, his second favorite next to him all time favorite, t-bone.
    When he I see him later on he’s totally gonna drool over your pictures!

  6. On June 08, 2008 at 8:51pm, Manggy said...

    Oh, those look so gorgeously juicy. (Too bad I’ve never seen cocoa nibs around these parts, ever :( )I consider myself an omnivore, but beef has its place, pork moreso :)

  7. On June 08, 2008 at 9:21pm, Nina's Kitchen (Nina Timm) said...

    It looks like we all had the same great idea, Susan. I love the dry rub idea. I might just give up my flop proof idea for this one.Delicious!

  8. On June 08, 2008 at 9:33pm, Sophie said...

    My hubby has been dying to try aged beef! His birthday is next Monday, and I promised I’d make it for him. If I were to make this recipe indoors, on the stove (sadly, don’t have a grill), would I have to cook it differently than the usual rib eye? I’m assuming the cooking process is different, but I am so ignorant on this topic :D.

  9. On June 09, 2008 at 1:55am, joanne at frutto della passione said...

    Wow, my mouth is watering. Love the pictures really want to try the recipe!!!

  10. On June 09, 2008 at 4:48am, canarygirl said...

    Would you just LOOK at that juicy steak? Perfection, my dear…seriously! And good luck in the contest! Salmon mousse sounds like a winning recipe to me. :)

  11. On June 09, 2008 at 5:29am, Dhanggit said...

    your photos are mouth-watering! guess i know what i’ll cook this sunday ..;thanks for this yummy treat!!

  12. On June 09, 2008 at 6:32am, Gretchen Noelle said...

    Delicious sounding rub! They sell nibs here (at least I think they are!) in bulk but I have never bought them and have no idea where to start with them!

  13. On June 09, 2008 at 8:15am, kellypea said...

    Yep, carnivores, here, too! We must have been on the same steak wave length — your flavors sound absolutely scrumptious! Mmmm…mustard in any kind of a rub will get my attention.

  14. On June 09, 2008 at 9:02am, StickyGooeyCreamyChewy said...

    Thanks, Everyone! I’m so glad you liked the steaks. It’s amazing what great results you can get when you start with a good cut of meat. I really appreciate all of your comments and I enjoy reading each of them.

    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.

  15. On June 09, 2008 at 9:42am, michelle @ TNS said...

    how come you never come to my house with a hefty package of prime, dry aged rib-eye?

  16. On June 09, 2008 at 9:55am, Hillary said...

    Aye, there’s the rub! :)

    That looks so delicious!

  17. On June 09, 2008 at 9:55am, StickyGooeyCreamyChewy said...

    Michelle- Because I don’t know where you live! Lol! :D

  18. On June 09, 2008 at 10:07am, Heather said...

    Susan, that is one good-looking piece of meat. That rub sounds exactly like the type of thing I would make! Except I haven’t sourced cacao nibs yet. Hmmm…

    I think I want to eat a bunch of that steak with a plate of flour tortillas. Yum.

  19. On June 09, 2008 at 10:29am, The Short (dis)Order Cook said...

    I couldn’t post a comment until I wiped all of the drool off the keyboard. What a really unusual flavor combination.

    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.

  20. On June 09, 2008 at 10:30am, Megan said...

    As soon as I can score some cacao nibs (next trip to Sacramento), This is so on the menu!

  21. On June 09, 2008 at 10:50am, Elly said...

    These look SO GOOD! I love all the flavors in the rub. They complement one another so nicely. I can practically taste these :)

  22. On June 09, 2008 at 11:36am, Marysol said...

    Mention chocolate, in any form, and I’m there. And that rub certainly … rubs me the right way.
    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.

  23. On June 09, 2008 at 11:48am, gkbloodsugar said...

    How to improve a hot beef injection – Chocolate.

    Amazing.

  24. On June 09, 2008 at 12:01pm, Patricia Scarpin said...

    Mr. SGCC and Mr. Scarpin would fight over this, Susan. :)

  25. On June 09, 2008 at 2:26pm, Mike of Mike's Table said...

    That looks delicious! I need to get my hands on some cacao nibs–I only just recently tried using cocoa powder in a rub on beef and I was blown away, so I can only imagine how this came out.

  26. On June 09, 2008 at 3:21pm, Proud Italian Cook said...

    This is the 3rd steak I’ve seen cooked up today, and a winner with this rub, very popular in resturants out here. I intend to try it in my near future, you have wet my appetite for it!

  27. On June 09, 2008 at 3:38pm, Susan from Food Blogga said...

    Oh, yeah, baby, I can taste the “oomph” from here!

  28. On June 09, 2008 at 5:09pm, RecipeGirl said...

    I do love a good steak if they’re tender and delicious. Nothing fancy. I don’t usually do them very well myself. Yours looks especially good!!

  29. On June 09, 2008 at 8:20pm, Maggie said...

    I’ve got to try these. My husband is big into the cacao nibs and ribeyes are his favorite cut.

  30. On June 09, 2008 at 9:09pm, Obsessive Foodie or Food Addict....You Decide said...

    GOSH this looks good…..I am not a huge meat lover but I love a good steak. I am so ashamed…I feel like I should become vegetarian. I am sorry for the cows who get their throats slit and their ass electrically probed….I guess I just don’t feel bad enough not to eat one. Ugh…….I hope I don’t burn in vegan hell cause I know that AIN’T no place for me, give me dairy or give me de*th…..I can’t say it.

  31. On June 09, 2008 at 9:49pm, Bellini Valli said...

    I have the barbeque..I have the tongs..now I need the steaks:D

  32. On June 10, 2008 at 2:52am, Foodycat said...

    Wow. I mean WOW! I really have to give that a go. First catch your cocoa nibs…

  33. On June 10, 2008 at 7:13pm, Jared said...

    Those steaks look incredible. I like the idea of using brown sugar in the recipe. Gives the meat a sweet and crunchy outside.

  34. On June 10, 2008 at 8:23pm, Kevin said...

    Those steaks look good. Using the cacao nibs in the rub sounds really interesting! I will have to try it.

  35. On June 11, 2008 at 7:00pm, Simply...Gluten-free said...

    cacao nibs and rib eye -I just don’t think there can be anything better! Wait I’m trying to think…ok, add an icy cold dry martini (gin!) and that’s the best it can be!

  36. On June 12, 2008 at 2:29am, Mochachocolata Rita said...

    oh goshhhh…..a heaven for carnivores…yummmmm juicy juicy tasty!

  37. On June 12, 2008 at 6:30am, Helen said...

    Wow. Those steaks look AMAZING! I love the idea of the rub too with the smokiness. Yum!

  38. On June 13, 2008 at 10:52pm, Cakelaw said...

    Delicious – I love a good steak, and the use of cocoa nibs is inspired.

  39. On July 08, 2008 at 5:00pm, sassymonkey said...

    Tried this tonight and while he didn’t quite beat his chest he did stick his arms in the air and exclaim, “Wow!!!” In other words, it was a hit.

  40. On July 16, 2008 at 9:25am, Obsessive Foodie or Food Addict....You Decide said...

    Made this rub last night and used it on a pork tenderloin and then grilled on the Big Green Egg……magnificent. I did cut back to 1 tblsp of salt and split ancho chili pwdr and chipotle and then I added a tsp of instant espresso pwder. Thanks for sharing…I can’t wait to try it on steaks. I think this would actually be good on a grilled boneless chicken breast along side some cheesey grits or even on grilled shrimp w/some cheesey grits. *note to self….make all of the above.

  41. On September 24, 2008 at 3:20am, Dee said...

    Club me over the head and drag me home, I have to try this! I’m terrified of good meat but cocoa nibs and rave reviews on another blog have convinced me to give this a go. Thank you!

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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