Rib-Eyes with SKORDO Mocha Rub

We formulated our Mocha Steak Rub to balance sweet, spicy, and earthy so you end up with a dish that enhances the natural flavor of the meat. We love to make this for a special dinner at home, open a delicious bottle of a hearty red wine, and indulge. In the warmer months we'll pair this with a grilled corn salad and fingerling potatoes or serve with roasted sweet potato puree for a yummy winter meal. A cast iron skillet is vital to creating the sear on this steak! Turn on your fan and ensure the pan is super hot.

PREPARATION:

  • 2 Rib-Eye Steaks, about 1.5" thick, at room temperature
  • 2 Tbsp. SKORDO Mocha Steak Rub
  • 2 tsp. neutral oil such as Canola
  • 2 Tbsp. butter

PREPARATION:

  1. Preheat oven to 425 degrees F.
  2. Rub steak with oil and rub the Mocha Steak Rub on all sides of the steak.
  3. Heat the pan over high heat. Once very hot, add the ribeye to the pan and sear on all sides until browned (about 2 minutes per side).  
  4. Turn the heat off. Add the butter to the pan. Cook in the pan for another 1 minute on each side while basting, or spooning the butter over the steak.
  5. Put the pan with the steaks into the oven for 4-5 minutes. Internal temperature should reach 125 degrees F for medium rare.
  6. Rest, tented with tin foil, for five minutes before serving.

 

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