Chile Rub Steak

This easy recipe for a Chile Rub Steak starts with 1 1/2 inch thick rib eye steak. This recipe is easy, quick and the flavors are........SPICY!

I prefer a boneless rib eye, however a bone-in will work just as well. Pair this with barbeque baked beans and southwest corn bread....will remind you of sitting around a campfire!

Chile Rub Rib Eye

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4 - 8 oz Rib-Eye Steaks, 1 1/2 inch thick
1 tsp each:
chile, chipotle & ancho chile powders
black & cayenne pepper
1/2 tsp cumin, garlic & onion powder
1/2 tsp Kosher salt

Combine dry ingredients, generously season
both sides---Rub into meat. Place steaks on
cutting board, cover and let rest about an hour.
Minimum 30 minutes, steaks best cooked at
room temperature.

Start your grill, you want it nice and hot.
Gas grills turn to high heat for at least
10 minutes. Charcoal - heat until coals are
coated with ash, spread out evenly.

Lightly grease grill to prevent sticking.
Place steak on grill. Cook 2 minutes,
for great grill marks give a quarter turn,
cook an additional 2 minutes. Flip steak
with tongs, cook 2 minutes, turn for
grill marks, cook another 2 minutes.
Cooked to medium-rare, or 125 degrees.

Remove from grill, let rest
10 minutes to allow juices to
redistribute. As tempting as
it is--wait!!

Rare = 120 degrees
Medium Rare = 125 degress
Medium = 130 degrees
Adjust time and check temp accordingly.

Great sides for Chile Rub Steak

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