Ingredients:Dry-aged (42-63 days is a typical crowd favorite) Prime or Wagyu Ribeye Steaks, min 20 oz* Fresh minced garlic Chocolate, Chili, Cayenne, and Cardamom dry rub** Extra virgin olive oil Large flake sea salt
Instructions:Approximately 8-12 hours prior to service, rub all sides of the steak with a healthy amount of minced garlic. Loosely cover and keep in the cooler until ready for firing and service. When the service time approaches, lightly pat the beef dry with a paper towel. Rub all sides of the steak with a healthy amount of the dry rub. Cook the steaks to your desired temperature***. Allow to rest. Carve into slices. Lightly top with extra virgin olive oil and flake sea salt. Serve and enjoy!
*Notes on the steak selection. Dry-aged is best. However, if you cannot acquire dry-aged steaks, this recipe can be done with wet-aged beef. In which case, I recommend dry brining the steaks as an advance step.Simply pack the steaks well with extra coarse salt on all sides and leave uncovered in the cooler. After 2-3 hours, return, drain, rinse well, pat dry, and continue with the recipe. This will remove some of the excess water from the steak, enriching the beef flavor and preparing it for a better sear and more even cook.
**Notes on the dry rub. This dry rub is equal parts brown sugar and dark cocoa powder, with cardamom, cayenne, and fresh ground black pepper as desired. Note there is deliberately no salt. You can use any steak rub you prefer, but look for one with very little or no salt.
- 1/2 cup brown sugar
- 1/2 cup cocoa powder
- 5 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tsp cayenne
- 1 tsp cardamom
- black pepper to taste