Grilled Chile-Rubbed Rib-Eyes (Emeril Lagasse) |
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Prep Time: 375 Minutes Cook Time: 25 Minutes |
Ready In: 400 Minutes Servings: 6 |
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Ingredients:
3 tablespoons ancho chile powder |
2 tablespoons paprika |
1/4 cup packed dark brown sugar |
1 -tablespoon emeril's southwest essence, recipe follows |
1 tablespoon garlic salt |
1 tablespoon onion salt |
1 tablespoon salt |
1 teaspoons cumin |
1/2 teaspoon dry mustard |
1/2 teaspoon cayenne pepper |
4 rib-eye steaks, about 1 pound each (about 1 1/2-inches thick) |
2 tablespoons chili powder |
2 teaspoons ground cumin |
2 tablespoons paprika |
1 teaspoon black pepper |
1 tablespoon ground coriander |
1 teaspoon cayenne pepper |
1 tablespoon garlic powder |
1 teaspoon crushed red pepper |
1 tablespoon salt |
1 tablespoon dried oregano |
Directions:
1. In a bowl mix chile powder, paprika, sugar, Emeril?s 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.
2. When ready to grill the steaks, prepare the barbecue. When the coals are hot, grill the steaks on oiled grill racks, about 8 to 10 minutes on each side for medium-rare. Allow steaks to stand 5 minutes before slicing on the diagonal to serve.
3. Emeril's Southwest Seasoning:
4. Combine all ingredients thoroughly.
5. Yield: 1/2 cup
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