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

Posted By Susan On June 8, 2008 @ 3:13 pm In Beef and Veal,Grilling,Meat,Recipes | 41 Comments


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 [1] (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 [2]web site, courtesy of John Scharffenberger [3]. 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 [11]is hosting a great salmon recipe contest! Pop on over to their web site [12]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 [13].
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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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URL to article: http://stickygooeycreamychewy.com/2008/06/08/carnivore-heaven-dry-aged-ribeyes-with-a-spicy-smoky-cacao-nibs-rub/

URLs in this post:

[1] caveman: http://stickygooeycreamychewy.blogspot.com/2008/01/steamy-kitchens-jap-chae-tweaked.html

[2] Food Network : http://www.foodnetwork.com/

[3] Scharffenberger: http://www.scharffenberger.com/

[4] Bistec a lo Pobre: http://stickygooeycreamychewy.blogspot.com/2008/04/tax-relief-bistec-lo-pobre-poor-mans.html

[5] Churrasco with Chimichurri Sauce: http://stickygooeycreamychewy.blogspot.com/2007/10/thrill-of-grill-churrasco-with.html

[6] Pan Seared Steak Rolls from Steamy Kitchen: http://steamykitchen.com/blog/2008/05/27/pan-seared-steak-rolls/

[7] Seared Steak from Bitten: http://bitten.blogs.nytimes.com/2008/03/06/recipe-of-the-day-seared-steak/

[8] Seared Ribeye Steak with Chimichurri from Chefs Gone Wild: http://chefsgonewild.blogspot.com/2008/02/seared-ribeye-steak-w-chimichurri-or.html

[9] Steak Marchand de Vin from Kalofagas: http://kalofagas.blogspot.com/2007/12/steak-marchand-de-vin.html

[10] Pan-fried Rib Eye Steak With Mushrooms And Onions from Melting Wok: http://www.meltingwok.com/2007/07/pan-fried-steak.html

[11] Marx Foods : http://marxfood.com/

[12] web site : http://marxfood.com/enter-your-best-salmon-recipe/

[13] Salmon Mousse: http://stickygooeycreamychewy.blogspot.com/2007/12/for-auld-lang-syne.html

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