RUBBED RIB-EYE STEAK

Rubbed Rib-Eye Steak and Sweet Potato Oven Fries with Berry Spicy Ketchup

I get my curious streak from my daddy. I wanted to know more about butchering, so I be-bopped up into Porter Road Butcher, a local Nashville butcher shop, to learn all about it. Those fellows handed me the biggest knife I’ve ever held, called a scimitar. But I wrapped my apron around my waist, and the guys gave me a lesson in Butchering 101. Might be best for me to stick to singing, though!

The rib-eye is one of the most flavorful cuts of steak. Meat from the rib section is more tender and has more marbling. Get to know your butcher; you can learn a whole bunch from him!

Makes 4 servings

3 TABLESPOONS DARK-ROAST COFFEE BEANS

2 TEASPOONS RED PEPPER FLAKES

1 TEASPOON CUMIN SEEDS

1 TEASPOON MUSTARD SEEDS

1 TEASPOON FENNEL SEEDS

2 TEASPOONS SMOKED PAPRIKA

1 TABLESPOON DARK BROWN SUGAR

1 TEASPOON FRESHLY GROUND BLACK PEPPER

FOUR 6- TO 8-OUNCE RIB-EYE STEAKS, 1 INCH THICK

OLIVE OIL, FOR THE GRILL

1 TABLESPOON SALT

1. Place the coffee beans and all the spices except the salt in a spice grinder and pulverize until finely crushed.

2. Rub the spice mixture all over the steaks. Cover them with plastic wrap and refrigerate for at least 30 minutes to overnight. Bring the steaks to room temperature before grilling.

3. Preheat a gas or charcoal grill to medium. Brush olive oil on the grill rack so the steaks won’t stick. Season the steaks with the salt and grill for 4 to 5 minutes on each side or until the desired doneness. Let the meat rest off the heat for 5 minutes before serving.

SOUTHERN SIMPLE: Season the rib-eye steaks with all the spices, but hold off on the salt until you’re ready to cook. Salt will draw out moisture. This is a good general rule for grilling.

SOUTHERN SIMPLE: Use any cut of meat with this spice rub. Always allow your meat to come to room temperature before cooking to ensure even cooking. And remember to let meat rest after cooking!