Doesn't that sound lovely? Well it is. Who said mochas were only enjoyed in Starbucks? Turns out the flavoring is pretty bomb diggity rubbed all over a nice juicy ribeye...or any other cut of beef for that matter. This recipe is for two, but if your beefing up a larger party, just double or triple the quantities accordingly!
No long anecdote or funny story for you today (yes I'm dubbing myself hysterical and think all my own stories are funny). I've been talking all day (sure my coworkers want to punch me) and I don't have much else to say. OKBYE!
- 1/2 tbsp ground coriander
- 1/2 tbsp black pepper
- 1 tsp sea salt
- 1/4 tsp ground allspice (or cloves)
- 1 tsp cinnamon
- 1 tsp unsweetened cocoa powder
- 1 tsp ground coffee
- 2 tsp ghee or grass-fed butter
- 2 (10 oz) ribeyes - or around that size, about 1 inch thick
- Combine all the rub ingredients (all the spices/powders) in a mixing bowl. Press and rub the mixture into the steaks one hour before cooking.
- In a large cast iron skillet, heat the ghee over medium/high heat. Once the ghee is hot and the skillet has been heating for no less than 5 minutes, add the steaks and turn the heat down to medium.
- Sear the steaks for 4-5 minutes on one side, and flip to cook for 4 more minutes on the other side (this will get you a medium rare ribeye).