Our ‘Cowboy Steak Rub’ marries rich, bold, and complex flavors of brown sugar, coffee, onion, and more that livens up your favorite beef dishes. Whether you’re seasoning beef chili on a camping trip or grilling a steak at home, this rustic flavor is sure to be a new favorite.

Cowboy Ribeye

with Red Bell Salsa, Sour Cream, & Toasted Breadcrumbs

Recipe: Jean Heimann

Breadcrumbs

  • 2 slices of Bread
  • 2 Tbs. Melted Butter
  1. Preheat the oven to 350°F.
  2. Cut or tear the bread into chunks. Take the bread chunks and put in a blender or food processor and pulse until you have pea sized crumbs.
  3. Melt 2 tablespoons butter and toss in the breadcrumbs until coated.  Spread the buttered breadcrumbs on a cookie sheet and bake for 15 minutes or until golden, stirring occasionally. Let cool. Can be stored in an airtight container overnight.

Salsa

  • 2 Red Bell Peppers, diced
  •  1 medium White Onion, diced
  • ¼ cups Parsley, minced
  •  ¼ cup Apple Cider Vinegar
  • 1 Tbs. Oil
  1. Mix all the ingredients together and place into a plastic bag and lay flat.
  2. Allow to marinate for 2 hours or overnight, turning once or twice.

Steak Ingredients

  • 2 Thick Cut Bone-In Ribeyes,  1-2 inches in thickness
  • ½ cup LifeSpice Cowboy Rub
  • ¼ cup Sour Cream

Steak Method

  1. Dredge steaks with LifeSpice Cowboy Rub. Refrigerate uncovered overnight. Bring out 1 hour before grilling to take the chill off.
  2. Heat grill. Clean and oil grates. Lay steak on the medium-hot side of the grill and cover with vents open. Flip frequently until steaks register, 10 to 15 minutes for medium rare to rare steaks.
  3. Transfer steaks to hot side of grill and cook, flipping frequently, until a deep char has developed about 2 minutes. Transfer steaks to a cutting board and allow to rest for at least 5 minutes. While resting place a large dollop of sour cream on a plate, top carved steak with meat juices the salsa, and a generous handful of bread crumbs.