Ancho Chile Steak Rub Recipes

COFFEE-CHILE DRY RUB

Steps:

• In a small bowl, mix all the ingredients thoroughly, massaging the mixture with your fingers to break down the dark brown sugar into fine crystals.
• Liberally sprinkle a thin layer of the rub onto the steak, then pat it in with your fingers so it adheres.

DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA

Steps:

• Dry rub:
• Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
• Steak and salsa:
• Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8-10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
• Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
• Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.
• Do Ahead
• Salsa can be made 1 day ahead. Cover and chill.

BOBBY'S WORLD FAMOUS STEAK RUB FROM MESA, BAR AMERICAIN AND BF STEAK

Steps:

• Whisk together all ingredients. Store rub in a container with a tight fitting lid in a cool, dark, place.

STEAK DRY RUB

Steps:

• Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.

SIZZLING ANCHO RIBEYES

Steps:

• In a small bowl, combine the salt, chile pepper and pepper; rub over steaks. In another small bowl, beat butter and chipotle peppers until blended., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with chipotle butter.

HOMEMADE COFFEE RUB WITH ANCHO CHILE POWDER

Steps:

• In a small bowl combine all ingredients and stir. Store in a small mason jar for up to six months.
• Use as a seasoning for your favorite steaks.

COWBOY RIBEYE

Steps:

• Preheat smoker to 250 degrees Fahrenheit (F) using fruit wood. We like apple or cherry.
• While the smoker preheats, coat the steaks with 1 tablespoon of oil then season the two Cowboy Ribeyes with dry rub liberally.
• Place the steaks on the smoker, and insert a meat probe if you have one. Smoke for approximately 90 minutes or until the internal temperature of the meat reaches 115 - 120 degrees F. Remove the steaks from smoker and prepare for direct/indirect grilling.
• Once the grill is hot, place steak over direct heat and keep lid closed. This will minimize flare ups as the fat runs onto coals by minimizing airflow. Grill each side for additional 3 - 5 minutes or until you see desired crust. If there are big flare ups or the grill runs hotter, sear each side and move to indirect heat to finish to desired temperature. We like 125 degrees F for rare.
• Let the meat rest, and add 1 tablespoon of compound butter to the top, and let the meat rest for 15 minutes uncovered, while the butter melts, and then slice to serve with your favorite sides.

ANCHO CHILE RUBBED VENISON STEAKS WITH LIME-CILANTRO BUTTER

Steps:

• Whip together the butter, lime juice, and cilantro in a small bowl until well combined. Transfer the butter mixture onto a large piece of plastic wrap, gently wrap and form the butter into a log. Freeze until ready to use.
• Prepare a grill for medium-high heat.
• Mix together the steak seasoning and ancho chile powder in a small bowl. Rub the seasoning blend onto both sides of the venison steaks.
• Grill the steaks to preferred doneness, 5 to 8 minutes per side for medium. Top each steak with a slice of the lemon-cilantro butter to serve.

ROADHOUSE STEAKS WITH ANCHO CHILE RUB

Steps:

• Prepare grill.
• Combine first 8 ingredients in a small bowl.
• Rub spice mixture evenly over steaks; let stand 10 minutes.
• Place steaks on a grill rack coated with cooking spray.
• Grill 5 minutes on each side or until desired degree of doneness.

ANCHO CHILE STEAK RUB

Steps:

• Combine first 8 ingredients in a small bowl. Rub spice mixture evenly over steaks; let stand 10 minutes. Place steaks on a grill rack coated with cooking spray. Grill 5 minutes on each side or until desired degree of doneness.