Photo: c. foodblogchef 2022
Copy and paste to print the recipe.
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.)