Photo: c. foodblogchef 2022
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CHILE CRUSTED RIB EYE STEAK
Serves 4
Ingredients
·  2 tablespoons Mexican Chile Powder (highly recommended) or chile powder of your choice)
·  2 tablespoons finely ground coffee beans
·  5 teaspoons dark brown sugar
·  1 tablespoon hot smoked Spanish paprika
·  1 ½ teaspoons dried oregano
·  1 ½ teaspoons garlic powder
·  1 teaspoon ground ginger
·  1 tablespoon kosher salt, plus more
·  2- 16 ounce boneless Rib Eye steaks (about 1 inch thick)
·  2 tablespoons olive oil
·  ¼ teaspoon cayenne powder (optional)
Preparation
1. Mix chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, garlic powder, ginger, and salt in a small bowl.
2. Pat the steaks dry with a paper towel and season them generously on both sides with salt and spice rub Place on a wire rack set inside a rimmed baking sheet and chill in the fridge uncovered for 3–6 hours. This dries the surface of the steak and helps to create the crust when you cook it on a hot skillet.
3. To help them cook quickly and more evenly, bring the steaks to room temperature for an hour before cooking.
4. Preheat the grill (or oven) to 400°F. Preheat a cast-iron skillet on the grill while the grill heats up. Add 1-2 tablespoons of oil to the hot skillet and cook the steaks 2-3 minutes on each side with the grill closed. This will create a nice crust and give you a medium-rare steak. (The internal temperature should be at about 125-130 F.) Transfer the steaks to a cutting board; let rest 10 minutes. Slice 1/2-inch thick. (The steak pictured was cooked 2 ½ minutes per side with the grill covered.)