Recipe du Jour

Rubbed Rib Eye

grass
I’ve been talking to people about grass-fed beef this week, and doing a fair amount of taste testing. I have come to the conclusion that I can never again eat corn fed, factory farmed animals. Not only is the flavor superior, but it is humane. If I am going to eat meat at all (and this is not a deal breaker … believe me there are veggies and vegans coming at me all the time), it’s going to be happy meat. So if it’s sad meat you’re serving me, don’t tell me. Then go watch the movie FOOD INC.

This recipe is a nice way to use really good beef. It utilizes the spice rub technique. It is like a marinade in that it flavors the meat, but it consists only of dry spices. It is rubbed into the meat, then allowed to sit and penetrate. The longer it sits, the deeper the flavor gets. It is not a dish for the faint of heart, or those with a delicate constitution. This is serious eating.

The rib eye steak, also known as the Delmonico steak, comes from the small end of the rib roast. It has more marbling than other cuts, making one of the most tender and flavorful steaks available. If your butcher sells the rib eye with the bone in, buy it! The extra fat and moisture from the bone adds flavor and tenderness.

You can use these same instructions for other cuts of meat too. Ribs, chicken, and fatter roasts like a pork butt (I love saying that!) will need much slower cooking than described below. Smoking is ideal, but if you are sans smoker, use low, indirect heat on your grill. You can also roast it slowly in your oven for 3-5 hours at 250˚F, then finish it off on the grill to give it that good charcoal flavor.

To get it just the way you want, use an instant-read thermometer to test internal temperatures.

INGREDIENTS

1/2 cup cumin seed
1/4 cup celery seed
1/4 cup black peppercorns
1/4 cup coriander seeds
1/4 cup mustard seeds
1/2 cup chili powder
1/2 cup garlic powder
1/2 cup onion powder
1/2 cup dried thyme
1/2 cup dried oregano
1/4 cup pink peppercorns
1/4 cup kosher salt
1/4 cup paprika
2 TB. whole cloves
2 TB. cayenne pepper
4 (12-14 oz.) rib eye steaks

METHOD

  1. In a hot skillet toast cumin, celery, black pepper, coriander, and mustard seeds.  Combine with remaining spices, mix well, and grind to a course powder. Rub mixture into steaks, coating generously. Cover and refrigerate for at least 4 hours, or overnight.
  2. Remove the steaks from refrigeration 30 minutes before grilling. Preheat grill on high heat. Grill over direct high heat. If your barbecue has a lid, close it. After 5 minutes, flip meat over, keep the lid open, and cook for another 5 minutes for rare; 8 minutes for medium. Remove the meat from grill, cover with foil and rest 5 minutes before serving.

Serves 4 serious meat eaters. Serves 8-10 delicate flowers.

 PS: You can also use this spice blend as barbecue sauce seasoning. Combine 1 cup of spice rub with 1 cup brown sugar, 1 cup honey, 1 cup of tomato sauce, 1/4 cup tamarind paste and 3 tablespoons cider vinegar.  Simmer it slowly for 30-60 minutes, stirring periodically. Oh Yeah!

Print this recipe

FEATURED BOOKS:

Salt: The Essential Guide to Cooking with the Most Important Ingredient in Your Kitchen

Salt: The Essential Guide to Cooking with the Most Important Ingredient in Your Kitchen

More than 100 mouthwatering recipes―plus nearly 50 varieties of infused salts―with beautiful, full-color photography will help you transform this classic, humble ingredient into a star seasoning.

Mug Meals: More Than 100 No-Fuss Ways to Make a Delicious Microwave Meal in Minutes

Mug Meals: More Than 100 No-Fuss Ways to Make a Delicious Microwave Meal in Minutes

Dinner on the go, cooking for one, or just want to mix up a quick snack? Mug Meals will show you how!

No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats

No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats

Discover how to make homemade ice cream and other desserts!

The Spiralized Kitchen: Transform Your Vegetables into Fresh and Surprising Meals

The Spiralized Kitchen: Transform Your Vegetables into Fresh and Surprising Meals

Get the most out of your spiralizer with these delicious and inspiring low-carb recipes!

Techniques

Internal Temperatures for Beef

Meat_Thermometer
There seems to be some confusion about doneness. I like my meat rare, and recently while dining out, I was denied. Imagine! They told me they were not allowed to cook it rare. I was outraged. (Not really – I am not one to make a scene.)

Favorite steaks of my past were usually cooked Black and Blue, which means seared on the outside, raw on the inside. I also love the steak tartar. (My Chef friend Dina used to make me steak tartar for my birthday in lieu of cake. Candle and all.)

Here are the accepted guidelines. Do with them what you will.

RARE

old temp – 130˚F

new temp – N/A

MED-RARE

old temp – 140˚F

new temp – 145-50˚F

MED

old temp – 150˚F

new temp – 150-160˚F

MED WELL

old temp 160˚F

new temp 165-170˚F

WELL

old temp – above 160˚

new temp – above 170˚F

Print this technique

Follow on Tumblr

Follow on Pinterest

Top