CHILI AND COFFEE-RUBBED STEAKS
Steps:
- Make the coffee rub: Toast the cumin seeds in a small dry skillet over low heat until fragrant, about 2 minutes, making sure to shake the pan frequently. Transfer to a spice grinder and finely grind. Mix the toasted cumin seeds with the ground coffee, 1 tablespoon salt, 1 1/2 tablespoons pepper, the chili powder and cinnamon in a small bowl.
- Blot the steaks dry. Brush the meat with a little canola oil. Spread the coffee rub on a baking sheet and roll the steaks in the mixture to coat, using about 1 tablespoon per steak. Cover and refrigerate 1 hour but no longer-otherwise, the meat will begin to cure.
- Preheat a grill to medium high. Drizzle a little canola oil on both sides of each steak, then grill 5 to 6 minutes per side for medium rare. Transfer the steaks to a cutting board and let rest 15 minutes before slicing.
COFFEE RUBBED RIB-EYE
Steps:
- Combine all spices in a bowl.
- Preheat oven to 425 degrees F.
- Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.
CHILI-RUBBED STEAK TACOS
Provided by Ellie Krieger
Categories main-dish
Time 47m
Yield 12 Tacos (serving size is 2 tacos)
Number Of Ingredients 18
Steps:
- In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.
- Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices.
- Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.
- Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.
Nutrition Facts : Calories 386 calorie, Fat 16 grams, SaturatedFat 3.5 grams, Cholesterol 46 milligrams, Sodium 258 milligrams, Carbohydrate 41 grams, Fiber 8 grams, Protein 21 grams, Sugar 4 grams
DRY-RUBBED RIB EYE STEAK RESTAURANT STYLE
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
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
CHILI-RUBBED RIB-EYE STEAKS WITH CILANTRO BUTTER
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
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
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
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 CHILI-RUBBED RIB-EYES WITH HERB CHEESE AND ASPARAGUS BUNDLES
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
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 STEAK WITH GARLIC-LIME BUTTER
As we head into grilling season, this is something you should definitely add to the rotation. New York strip steaks are dry-brined with a chili rub, grilled to perfection, and topped with a rich garlic-lime butter providing a flavor profile similar to that of a bowl of chili. Serve with a cold potato salad, baked or barbecued beans, or a green salad if desired.
Provided by Chef John
Time 3h25m
Yield 2
Number Of Ingredients 13
Steps:
- Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
- Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
- Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
- Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
- Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
- Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
- Remove from the grill and top with garlic-lime butter.
Nutrition Facts : Calories 630.2 calories, Carbohydrate 6.6 g, Cholesterol 163.3 mg, Fat 47.7 g, Fiber 2.3 g, Protein 44 g, SaturatedFat 20.9 g, Sodium 1734.2 mg, Sugar 0.8 g
GRILLED RIB-EYE STEAKS WITH CHILI CUMIN SPICE RUB
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.
CHILI-RUBBED SKIRT STEAK
Skirt steak is the perfect steak for fajitas and is also delicious on its own or coated with a spice rub. Thinly slice it on the diagonal before serving.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Heat broiler with rack 4 inches from heat. In a small bowl, combine chili powder, coriander, sugar, oregano, 1 tablespoon coarse salt, and 1/2 teaspoon pepper. Coat steaks evenly on both sides with oil, then spice mixture, patting to adhere.
- Place half the steaks on a rimmed baking sheet or broiler pan. Broil, without turning, until medium-rare, 5 to 8 minutes, depending on thickness. Transfer to a large platter, and cover with aluminum foil; let rest 10 minutes. Meanwhile, broil remaining steaks; transfer to a large plate, let cool to room temperature, then cover and refrigerate to use later for Steak Sandwich with Peppers.
- Remove foil and divide steaks among four serving plates. Drizzle with any accumulated juices, and serve with Romaine-Heart Salad.
Nutrition Facts : Calories 345 g, Fat 22 g, Protein 31 g, SaturatedFat 8 g
GARLIC-AND-CHILI-RUBBED STEAKS
Categories Beef Garlic Marinate Backyard BBQ Steak Spice Summer Grill Grill/Barbecue Gourmet
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a small bowl stir together chili powder, garlic paste, cumin, and sugar and stir in Worcestershire sauce to make a paste.
- Arrange steaks on a plate large enough to hold them in one layer and rub both sides of steaks with chili paste. Transfer steaks to a large sealable plastic bag. Marinate steaks, chilled, at least 4 hours and up to 2 days.
- Prepare grill.
- Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. (Alternatively, steaks may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.) Transfer steaks to plates and let stand 5 minutes.
GARLIC CHILI OIL RIB EYE STEAKS
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
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
CHILI-RUBBED STEAK AND SALAD
Also known as a Delmonico steak, rib-eye is a well-marbled and extremely tender cut of beef with a pronounced meaty flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Make salad dressing: In a medium bowl, stir together 1/4 teaspoon chili powder, 1/4 teaspoon ground coriander, mustard, 2 teaspoons olive oil, and vinegar. Season with salt and pepper; set aside.
- Prepare steak: Rub meat with remaining chili powder and coriander; season with salt and pepper. In a small skillet, heat remaining teaspoon oil over medium-high. Cook steak, turning it over halfway through, until browned and cooked to medium-rare, about 4 minutes.
- Assemble: Add lettuce, radishes, and onion to bowl with dressing; toss to coat. Place salad on dinner plate, and top with steak.
Nutrition Facts : Calories 741 g, Fat 54 g, Protein 47 g
PEPPERED RIB-EYE STEAKS
This recipe came from my SIL. If you love pepper, you'll enjoy the flavors of these steaks. Prep time includes chilling the steaks.
Provided by Dreamgoddess
Categories Steak
Time 1h21m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine garlic powder, thyme, black pepper, salt, lemon pepper, red pepper, and parsley.
- Brush the steaks with oil.
- Rub steaks with the combined seasonings.
- Place steaks in a large pan.
- Cover and refrigerate for 1 hour.
- Grill the steaks over medium-high heat for 6-8 minutes on each side (or to your desired doneness).
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- 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.
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