Chili Rubbed Rib Eye Steaks Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

DRY-RUBBED RIB EYE STEAK RESTAURANT STYLE



Dry-Rubbed Rib Eye Steak Restaurant Style image

The other day I saw Chef Anne Burrell demonstrate this delicious way to serve thick and tender steak! The brown sugar in the dry rub gives the steak a crusty finish, while the smoked paprika and other spices keep it savory. The recipe calls for Kosher salt - if you only have regular table salt, reduce the amount of salt to 1 1/2 - 2 tablespoons total. You need to refrigerate the seasoned steaks for several hours, a day, or longer. I personally don't recommend the 3 day chill period (shown in the published recipe) as the salt pulls moisture out of the meat and you may dry smaller steaks out completely. Chill time and grill preparation are not included in the prep time.

Provided by ninja

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons kosher salt (to taste)
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes, pulverized
2 teaspoons spanish smoked paprika
1 teaspoon garlic powder
oil, for brushing grill
2 (22 -24 ounce) bone-in rib eye steaks, about 2-inches thick
extra virgin olive oil

Steps:

  • Combine all the spices in a bowl. Stir to evenly distribute all the ingredients. If you want to monitor the amount of salt, combine all the spices except the salt in a bowl. Add 1 tablespoon Kosher salt and stir. Taste the rub and then gradually add more salt to taste.
  • Rub the outside of each steak on all sides generously with the rub and store any leftovers in an airtight container. Wrap each steak in plastic wrap two times, and refrigerate up to 24 hours (my preference) or at most 3 days. This makes the steak taste aged.
  • Preheat a gas or charcoal grill until hot. Brush the grill to remove any left over food, then oil the grill. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and let them come to room temperature. Just before cooking, remove the plastic wrap and lightly oil the steaks with extra-virgin olive oil.
  • Place the steaks on a very hot grill and char both sides of the steaks, a few minutes per side. When the outsides of the steaks have become well seared, move the steaks to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.
  • Remove steaks from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain in slices to the thickness you prefer, up to 1 inch thick. Add the bone to the serving plate if you have folks who will appreciate it. If desired, drizzle the meat with extra-virgin olive oil. Serve immediately.

Nutrition Facts : Calories 888.6, Fat 69.1, SaturatedFat 28.1, Cholesterol 212.4, Sodium 5410.6, Carbohydrate 8.1, Fiber 0.5, Sugar 6.9, Protein 55

GRILLED CHILI-RUBBED RIB-EYES WITH HERB CHEESE AND ASPARAGUS BUNDLES



Grilled Chili-Rubbed Rib-eyes with Herb Cheese and Asparagus Bundles image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 16

4 tablespoons cream cheese, softened
2 tablespoons minced shallots
1 teaspoon fresh lemon juice
2 teaspoons minced fresh chives
2 teaspoons minced fresh basil
1 1/2 tablespoons ancho chili powder
1 tablespoon paprika
1 teaspoon garlic salt
1/2 teaspoon ground red pepper
2 tablespoons olive oil
Four 12-ounce rib-eye steaks (1 to 1 1/2 inches thick)
1 tablespoon salt
4 1/2 quarts water
20 fresh asparagus spears (about 1/2 pound)
4 slices prosciutto
Garnishes: fresh basil sprigs, lemon wedges

Steps:

  • Stir together first 5 ingredients in a small bowl until blended. Shape into a 4-inch log; wrap in plastic wrap, and chill until firm.
  • Combine chili powder and next 3 ingredients in a small bowl. Stir in olive oil to form a paste. Rub chili mixture on both sides of steaks.
  • Combine salt and 4 1/2 quarts water in a large Dutch oven. Bring water to a boil; add asparagus. Cook 2 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain.
  • Gather 5 asparagus spears into a bundle; wrap with 1 slice of prosciutto. Repeat procedure with remaining asparagus and prosciutto. Set aside.
  • Preheat a gas grill according to manufacturer's instructions.
  • Place steaks on grill rack over direct high heat; grill, covered with grill lid, 10 minutes, turning once. Turn off burners that are directly below steaks. Reduce heat to medium; grill, covered with grill lid, 6 to 8 minutes or until done.
  • Remove steaks to serving plates; top each steak immediately with 1 tablespoon of herb cheese log. Serve asparagus bundles with steaks. Garnish, if desired.

GRILLED CHILI-RUBBED RIB-EYES WITH HERB CHEESE AND ASPARAGUS BUNDLES



Grilled Chili-Rubbed Rib-eyes with Herb Cheese and Asparagus Bundles image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 16

4 tablespoons cream cheese, softened
2 tablespoons minced shallots
1 teaspoon fresh lemon juice
2 teaspoons minced fresh chives
2 teaspoons minced fresh basil
1 1/2 tablespoons ancho chili powder
1 tablespoon paprika
1 teaspoon garlic salt
1/2 teaspoon ground red pepper
2 tablespoons olive oil
Four 12-ounce rib-eye steaks (1 to 1 1/2 inches thick)
1 tablespoon salt
4 1/2 quarts water
20 fresh asparagus spears (about 1/2 pound)
4 slices prosciutto
Garnishes: fresh basil sprigs, lemon wedges

Steps:

  • Stir together first 5 ingredients in a small bowl until blended. Shape into a 4-inch log; wrap in plastic wrap, and chill until firm.
  • Combine chili powder and next 3 ingredients in a small bowl. Stir in olive oil to form a paste. Rub chili mixture on both sides of steaks.
  • Combine salt and 4 1/2 quarts water in a large Dutch oven. Bring water to a boil; add asparagus. Cook 2 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain.
  • Gather 5 asparagus spears into a bundle; wrap with 1 slice of prosciutto. Repeat procedure with remaining asparagus and prosciutto. Set aside.
  • Preheat a gas grill according to manufacturer's instructions.
  • Place steaks on grill rack over direct high heat; grill, covered with grill lid, 10 minutes, turning once. Turn off burners that are directly below steaks. Reduce heat to medium; grill, covered with grill lid, 6 to 8 minutes or until done.
  • Remove steaks to serving plates; top each steak immediately with 1 tablespoon of herb cheese log. Serve asparagus bundles with steaks. Garnish, if desired.

CHILI-RUBBED RIB-EYE STEAKS WITH CILANTRO BUTTER



Chili-Rubbed Rib-Eye Steaks With Cilantro Butter image

Make and share this Chili-Rubbed Rib-Eye Steaks With Cilantro Butter recipe from Food.com.

Provided by gailanng

Categories     Steak

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1/2 cup finely chopped cilantro leaf
1 large shallot, minced
1 garlic clove, minced
1 pinch of finely ground black pepper
1/2 cup butter, at room temperature
4 tablespoons good quality chili powder (try ancho or chipotle)
2 tablespoons salt
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 cup olive oil

Steps:

  • At least a few hours and up to 1 month before you plan to cook, make the butter. In a small skillet over medium heat, heat the oil. Add the cilantro, shallot, and garlic and cook for 2 to 3 minutes, stirring often, until the shallot is soft. Transfer to a bowl and set aside to cool. In a medium bowl, cream the butter with a fork. Add the cilantro mixture and blend well. Transfer to a 12-X-12-inch sheet of waxed paper and form into a log about 8 inches long in the center of the sheet. If the mixture is too warm to handle, just refrigerate for a couple of minutes until it is ready. Roll the butter up in the waxed paper to make a firm log and twist the ends to hold it tight. Place in the freezer until firm.
  • One hour before you plan to cook, make the rub. In a small bowl, mix together the chili powder, salt, granulated garlic, onion powder, and smoked paprika. Add the oil and mix well. Place the steaks on a big platter and brush the wet chili rub evenly on both sides on the steaks. Refrigerate until it is time to cook.
  • Prepare the grill for cooking over direct medium-high heat. Place the steaks directly over the cooking grate. Cook for 4 to 5 minutes per side for medium-rare, or to your desired degree of doneness. Remove to individual serving plates and top each steak with a couple of thin slices of the butter. Let rest for 5 minutes before serving.

CHILI-RUBBED RIB-EYE STEAKS



Chili-Rubbed Rib-Eye Steaks image

Provided by Stephan Pyles

Categories     Beef     Backyard BBQ     Steak     Hot Pepper     Summer     Tailgating     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/4 cup Red Chili Powder
1/4 cup paprika
2 tablespoons coarse salt
1 1/2 tablespoons sugar
4 14- to 16-ounce bone-in rib-eye steaks (about 1 1/2 inches thick)
Nonstick vegetable oil spray
Pico de Gallo
Accompaniment: Red Chile Onion Rings

Steps:

  • Mix first 4 ingredients in pie dish. Coat steaks with spice mixture and transfer to another dish. Cover; chill at least 8 hours.
  • Spray grill racks with nonstick spray; prepare barbecue (medium heat). Grill steaks to desired doneness, moving and turning occasionally to prevent chili rub from burning, about 20 minutes for medium-rare. Serve steaks with pico de gallo.

GRILLED RIB-EYE STEAKS WITH CHILI CUMIN SPICE RUB



Grilled Rib-Eye Steaks with Chili Cumin Spice Rub image

Categories     Beef     Quick & Easy     Lime     Steak     Gourmet

Yield Serves 2

Number Of Ingredients 4

1 tablespoon fresh lime juice
1 1/4 teaspoons chili powder
1/2 teaspoon ground cumin
two 1/2-inch-thick rib-eye steaks (each about 6 ounces)

Steps:

  • In a bowl stir together lime juice, chili powder, cumin, and salt and pepper to taste. Pat steaks dry and spread spice rub on both sides of each steak.
  • Heat a well-seasoned ridged grill pan over high heat until hot but not smoking and grill steaks about 2 minutes on each side for medium-rare.

GARLIC CHILI OIL RIB EYE STEAKS



Garlic Chili Oil Rib Eye Steaks image

Make and share this Garlic Chili Oil Rib Eye Steaks recipe from Food.com.

Provided by Abby Girl

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 rib eye steaks (about 1 lb each)
1/4 cup olive oil
3 garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili pepper flakes

Steps:

  • Marinade: Combine olive oil, garlic, salt, pepper and chili flakes. Add steaks; rub marinade all over. Cover and chill for 4 hours. (Make ahead: chill for up to 24 hours).
  • Preheat grill.
  • Grill until medium rare, about 10 - 15 minutes. Transfer to a cutting board; tent with foil and let stand for 5 minutes.

Nutrition Facts : Calories 187.2, Fat 13.7, SaturatedFat 1.9, Sodium 298.8, Carbohydrate 15.1, Fiber 1, Sugar 0.5, Protein 2.9

More about "chili rubbed rib eye steaks food"

CHILI RUBBED RIB-EYE STEAK - CLUB CHEFMAN: RECIPES ...
chili-rubbed-rib-eye-steak-club-chefman image
Club Chefman is on a mission to put soul back into your kitchen. We’re here to create a bonding experience between people, food and products. Chefman's drive is to bring value, innovation and quality to your kitchen. All we ask from …
From clubchefman.com


CHILE-RUBBED RIB EYES WITH CILANTRO-LIME BUTTER - FOR ...
Combine the sugar, ancho chili, chili powder, onion powder, coriander, salt, and pepper in a bowl. Pat the steaks dry. Lightly coat both sides of each steak with oil and evenly …
From weber.com
Servings 4
Total Time 25 mins
Category Red Meat
  • Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the shallot and cook until slightly softened, about 2 to 3 minutes, stirring occasionally. Transfer to a small bowl and cool 5 minutes. Add the remaining 4 tablespoons softened butter, cilantro, lime zest, salt, and chipotle pepper to the bowl with the shallots. Blend thoroughly with the back of a spoon, until uniform. Transfer mixture to a sheet of plastic wrap, shaping the butter into a small cylinder in the center. Twist the ends to make a more compact cylinder about 3½ inches long. Transfer to the refrigerator until ready to use; 45 minutes or longer.
  • Combine the sugar, ancho chili, chili powder, onion powder, coriander, salt, and pepper in a bowl. Pat the steaks dry. Lightly coat both sides of each steak with oil and evenly season the spice mixture. Let steaks stand at room temperature for 15 to 30 minutes.
  • Grill the steaks over high heat, with the lid closed, 8 to 10 minutes for medium-rare, turning once. Or cook to your desired doneness after turning at 4 minutes.


CHILI-RUBBED STEAKS & PAN SALSA RECIPE - EATINGWELL
Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt. Heat oil in a medium skillet over medium-high heat. Add the steaks and cook, turning once, 1 to 2 minutes …
From eatingwell.com
5/5 (6)
Total Time 20 mins
Category Healthy Steak Recipes
Calories 192 per serving
  • Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt. Heat oil in a medium skillet over medium-high heat. Add the steaks and cook, turning once, 1 to 2 minutes per side for medium-rare. Transfer the steaks to a plate, cover with foil and let rest while you make the salsa.
  • Add tomatoes, lime juice and the remaining 1/4 teaspoon salt to the pan and cook, stirring often, until the tomatoes soften, about 3 minutes. Remove from heat, stir in cilantro and any accumulated juices from the steaks. Serve the steaks topped with the salsa.


RECIPES - HOME & FAMILY: CHILI-RUBBED RIB EYE STEAK
Directions for Steak. Coat each of the steaks with chile rub about 3-4 hours prior to cooking. About 20 minutes prior to cooking; Remove the steaks from the refrigerator. This will help with cooking the steaks evenly. Heat a Cast Iron pan over high heat on the stove. Place the steaks on a baking sheet and drizzle with canola oil.
From hallmarkchannel.com
Estimated Reading Time 2 mins


RECIPE: CHILI-RUBBED RIBEYE STEAK WITH MAPLE-BOURBON ...
Remove the steaks from the oven and transfer to a cutting board. Tent with foil and rest for 5 minutes. To serve, slice the steaks against the grain into thick slices and arrange on a plate. Add a pat of the maple-bourbon butter over top. Eat immediately.
From thekitchn.com
Estimated Reading Time 4 mins


CHILI-RUBBED RIB-EYE STEAK WITH CORN & GREEN CHILE RAGOûT ...
Preparation. In a small bowl, mix the chili powder, coriander, and salt. Rub the mixture on the steaks. Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Drizzle the steaks with oil and grill, turning once, until medium rare, 3 to 4 minutes per side. Transfer to a plate and cover loosely to keep warm.
From finecooking.com
4.9/5 (7)
Category Main Course
Cuisine American
Calories 690 per serving


CHILI-RUBBED STEAK AND SALAD RECIPE - PBS FOOD
Directions. Make salad dressing: In a medium bowl, stir together 1/4 teaspoon chili powder, 1/4 teaspoon ground coriander, mustard, 2 teaspoons olive …
From pbs.org
Estimated Reading Time 50 secs


SMOKED CHILI RIB EYE STEAKS | TRAEGER GRILLS
Mash the garlic and salt into a paste in a small bowl. Stir in the chili powder, Worcestershire sauce, olive oil, brown sugar, and cumin. Then, rub all surfaces of the steaks with the mixture.
From traeger.com
Category Beef


10 BEST RIB EYE CHILI RECIPES | YUMMLY
Pan-Seared Rib-Eye Cooking Channel. canola oil, kosher salt, ground black pepper, boneless rib eye steak. Perfect Rib Eye Steaks That Skinny Chick Can Bake. freshly ground black pepper, garlic cloves, kosher salt, rib eye steak. Rib Eye Steak Sandwich Carrie's Experimental Kitchen. American cheese, boneless rib eye steaks, butter, red onion ...
From yummly.com


CHILI-RUBBED RIB-EYE STEAKS | RECIPE | BEEF STEAK RECIPES ...
Mar 1, 2012 - Chili-Rubbed Rib-Eye Steaks. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.com


GRILLED CHILE RUBBED RIB EYES | EMERILS.COM
Directions. In a bowl mix chili powder, paprika, sugar, Emerilís Southwest Essence, garlic salt, onion salt, salt,cumin, dry mustard and cayenne pepper, stirring well to thoroughly combine. Pat chile mixture into steaks, evenly coating on all sides. Transfer steaks to a large plate, cover with plastic wrap and refrigerate for at least 8 hours.
From emerils.com


RIB EYE STEAK RECIPES & MENU IDEAS – PAGE 3 | BON APPETIT
Find Rib Eye Steak ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet.
From bonappetit.com


Related Search