Featured Recipe

Featured Chef Al Rosas’ Rub Your Rib-Eye

From Chef Al Rosas of Rosas Farms


1 top quality beef filet
Sea salt and freshly ground black pepper
4 great big rib eye steaks (At the very least 2" thick)
1/2 cup Mascavado sugar (Different from regular brown sugar, Mascavado is unrefined with a strong molasses flavor.)
1/4 cup kosher salt
20 garlic cloves, finely chopped
1/4 cup TABASCO 7 Spice (crushed red peppers can substitute)
1/4 cup freshly ground peppercorns mixture
3/4 cup Extra Virgin Olive Oil
Top quality olive oil and balsamic for drizzle


In a small bowl, combine the sugar, salt, garlic, 7 Spice, peppercorns and olive oil. Stir well to form a thick, fairly dry paste. Rub the paste all over the steaks, coating evenly. Refrigerate, wrapped in plastic, for 12 hours (sous vide for 2 hours).

Preheat grill or pan fry. Remove steak from the refrigerator and brush off excess marinade. Cook on the hottest part of the grill for 2 minutes, then quarter turn and cook for another 2 minutes for grill marks. Flip over and repeat the process. Total cook time total is 8 minutes for steaks that will be medium rare after a rest of 7-10 minutes.

For pan frying, fry steaks for 3 minutes on medium high heat, then flip over and fry for 5 additional minutes. Again, allow to rest for 7-10 minutes.

Serve whole or slice against the grain. Drizzle with olive oil and balsamic (both of which should be of the highest quality for the best flavor) and serve immediately.


Rosas Farms serves this flavorful steak with a Xuxu salad (Jicama and chayote) for a crisp contrast to the spice of the meat, and potato slices poached in stock with a fresh parmesan gratin.