Chili-Rubbed Rib-Eye SteaksMark Thomas
Recipe information
Yield
Makes 4 servings
Ingredients
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
Accompaniment: Red Chile Onion Rings
Preparation
Step 1
Mix first 4 ingredients in pie dish. Coat steaks with spice mixture and transfer to another dish. Cover; chill at least 8 hours.
Step 2
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.
