Charbroiled Rib Eye with Kabocha Squash and Corn

As this warm weather continues to creep through the month of October, I’m attempting to celebrate the heat by extending my grilled meat repertoire a bit longer than usual (though when it’s simply too hot to go outside, I turn to cast iron skillets instead). To me, a perfectly charbroiled rib eye – especially when paired with grilled corn and more autumnal-feeling kabocha squash – knows no season, and can be relished year round!

Charbroiled Rib Eye Rub*

1/4 c finely ground espresso coffee
1/4 c dark brown sugar
1 1/2 tsp sea salt
1/2 tsp roasted garlic powder
1/8 tsp onion powder
1/8 tsp smoked paprika flakes
1/8 tsp red bell pepper powder

*proportions can be increased in order to create extra rub to keep on hand

Pat dry rub onto both sides of the steaks, and refrigerate for at least four hours to overnight.

Remove steaks and let them sit on kitchen counter for an hour before cooking. Heat a cast iron skillet over medium high heat, and drizzle with olive oil when hot. Cook steaks on each side (4-6 minutes, depending on preference) until medium rare and darkly charred on the outside.

Let steaks rest on a plate covered with foil for 5-10 minutes before serving.

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