Chile-Rubbed Rib-Eye Steaks

Chile-Rubbed Rib-Eye Steaks




Yields: 4 servings



1 cup vegetable oil

2 tablespoons chipotle chile powder

1/2 cup ancho chile powder, or another 1/2 chipotle chile powder

1/2 cup paprika

1/4 cup garlic powder

2 tablespoons sugar

1 tablespoon dried oregano

Four 12-ounce rib-eye steaks

1 cup mesquite or hickory wood chips, soaked in water for 15 minutes





1. In a medium bowl, whisk together the oil, chipotle chile powder,

ancho chile powder, paprika, garlic powder, sugar, and oregano. The

mixture should be pasty.



2. Rub each steak with the spice mixture, place the steaks in a

nonreactive container or a large zip-lock plastic bag and refrigerate

at least 4 hours, or overnight.



3. When you're ready to cook, start a charcoal fire or preheat a gas

grill; the fire should be hot, and the rack should be at least 4

inches from the heat source. If you're using a charcoal grill,

sprinkle the drained chips over the charcoal; for a gas grill, place

the drained chips on a piece of aluminum foil.



4. Place the foil directly on the source of heat.



5. Scrape most of the marinade off of the steaks.



6. Season with salt. Place them on the grill and cook, turning once,

until they reach the desired doneness. 8 to 10 minutes for medium-

rare.