Sugar Rubbed Ribeye

This might sound totally nuts but hear me out.... 


My boyfriend mentioned that his sister-in-law often rubbed sugar on her steaks  that they ended up tasting better than great. I stopped by Ralph's on the way home from work this evening and lucky for me the ribeye steaks were on sale.


woo hoo! 


Growing up, my dad used a pretty basic prep method for steaks in our household: salt, pepper, and Lea & Perrins Worcestershire. This simple combination allowed for perfectly seasoned steaks every time. Tonight, I used this same prep method except I added raw sugar to my ribeye (about 1/2 tablespoon on each side). 


Once you place the steaks on your grill (high heat) the sugar will caramelize and create this fantastic taste sensation. If the sugar begins to burn too much, simply move your steak to a cooler part of your grill. The taste is unlike any other of the normal flavors you get when using common savory seasonings. The key to this method is ensuring that you use enough salt along with the sugar to create a balance in your final flavor profile. 


Note: Make sure you use steaks that are no more than about 1-1 1/2 inches thick or you will char your steak too heavily before you reach optimal internal temperature and your exterior will taste completely bitter from the burnt sugar.


I am a huge fan of simple meals packed with big flavor and so instead of serving bread or a side dish with this steak I went with the perfect summer salad: vine-ripened tomatoes, shaved sweet maui onion, and cave-aged bleu cheese topped with balsamic vinegar. The total prep time for this dinner was about 10 minutes...simple and quick.