Featured Chef Al Rosas’ Rub Your Rib-EyeFrom Chef Al Rosas of Rosas Farms
Ingredients1 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
Preparation: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.
Presentation: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.