Spice Rubbed Rib Eye Steak With Orange Pineapple Chipotle Glaze Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICY COCOA STEAK RUB



Spicy Cocoa Steak Rub image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 18

1 tablespoon cocoa powder
2 teaspoons chipotle powder
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon brown sugar
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
Two 1-inch-thick rib eye steaks
2 tablespoons olive oil
1 tablespoon salted butter
3 cups mixed greens
1 cup cherry tomatoes, halved
4 radishes, sliced thinly
1 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/4 cup shaved Parmesan

Steps:

  • Make the rub by mixing together the cocoa powder, chipotle powder, salt, garlic powder, brown sugar, smoked paprika, cayenne and black pepper in a small bowl. Generously sprinkle the steaks with the rub and set aside.
  • Heat the oil and butter in a large cast-iron skillet over medium-high heat. When the butter has melted and the oil is hot, add the steaks to the skillet and cook as desired, about 4 minutes per side for a perfect medium-rare. Remove from the skillet and let rest for 5 minutes.
  • For the salad: Meanwhile, add the greens, tomatoes and radishes to a bowl. Add the lemon juice, olive oil and a pinch of salt and pepper. Toss together, making sure everything is coated in the oil and lemon. Add to the center of a platter and top with the Parmesan.
  • Slice the steak and add to the platter with the salad, then serve.

SPICE-RUBBED RIBS



Spice-Rubbed Ribs image

For grilling, here's the rub I recommend. It's made with a wonderful blend of spices. If you have some left after making ribs, put it in a shaker and use it another day on pork or beef roasts, tenderloins, steaks and more. It's great alone or under sauce. -Cheryl Ewing, Ellwood City, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 9

3 tablespoons paprika
2 tablespoons plus 1 teaspoon salt
2 tablespoons plus 1 teaspoon garlic powder
2 tablespoons cayenne pepper
4 teaspoons onion powder
4 teaspoons dried oregano
4 teaspoons dried thyme
4 teaspoons pepper
10 pounds pork baby back ribs

Steps:

  • In a small bowl, combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Grill ribs, covered, over indirect medium heat for 1 hour or until meat is tender, turning occasionally.

Nutrition Facts : Calories 792 calories, Fat 62g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1864mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 51g protein.

GREAT CANADIAN STEAK SPICE



Great Canadian Steak Spice image

This i s a great dry rub spice for steaks and ribs. This is what I use in my BBQ Beef Ribs. Keeps forever too!!

Provided by Doreen Fish

Categories     Marinades

Number Of Ingredients 9

1/2 c kosher salt
1/4 c coarsely ground black pepper
1/4 c coarsely ground white pepper
1/4 c mustard seed
1/4 c cracked coriander seed or ground coriander
1/4 c garlic powder
1/4 c onion powder
1/4 c crushed red chilies
1/4 c dill weed

Steps:

  • 1. Combine all ingredients and store in an air tight container in a cool dry place away fro heat and light.
  • 2. Makes 2 1/2 cups

RIB-EYE STEAK RUB



Rib-Eye Steak Rub image

Provided by Food Network

Categories     main-dish

Time 53m

Yield 15 steaks

Number Of Ingredients 15

1/2 cup steak rub
4 tablespoons paprika
2 tablespoons course black pepper
1/2 tablespoon white pepper
1/2 tablespoon cayenne pepper
4 tablespoons rib rub
5 tablespoons minced garlic
1/2 cup brown sugar
6 tablespoons balsamic vinegar
1 tablespoon sea salt
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh thyme
Olive oil, as needed
15 steaks

Steps:

  • Combine all ingredients, except oil, in a large bowl. While stirring, add olive till the mixture is a "slushy" consistency. Submerge steaks in mixture, rubbing it into the surface of the steaks. Marinate steaks in mixture for approximately 30 minutes. Preheat grill to 425 to 450 degrees F and place steaks on grill, flipping halfway through. To cook a 16-ounce steak to preferred doneness, cook for: rare, 2 to 3 minutes on each side, medium-rare, 4 to 5 minutes on each side and medium, 6 to 7 minutes on each side

ASIAN SPICE RUBBED RIBS WITH PINEAPPLE-GINGER BBQ SAUCE AND BLACK AND WHITE SESAME SEEDS



Asian Spice Rubbed Ribs with Pineapple-Ginger BBQ Sauce and Black and White Sesame Seeds image

Provided by Bobby Flay

Time 7h10m

Yield 4 servings

Number Of Ingredients 32

2 tablespoons canola oil
4 cloves garlic, smashed
3-inch piece fresh ginger, peeled and chopped
1 large Spanish onion, coarsely chopped
3 cups fresh ripe pineapple chunks
1 habanero, chopped
1 cup fresh pineapple juice
2 cups hoisin sauce
1/4 cup ketchup
1/4 to 1/2 cup dark brown sugar (depending on sweetness of pineapple)
3 tablespoons ancho chile powder
2 heaping tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons ground star anise
1 teaspoon ground cinnamon
Salt and freshly ground black pepper
1/4 cup Spanish paprika
1 1/2 tablespoons dry mustard
1 tablespoon ground ginger
1 tablespoon ground star anise
1 1/2 teaspoons ground allspice
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground black pepper
1 teaspoon Thai chile flakes
2 racks St. Louis style pork ribs (12 ribs each), membranes removed
2 cups soy sauce
1/2 cup peeled and coarsely chopped fresh ginger
6 cloves garlic, smashed
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
1 bunch scallions, chopped

Steps:

  • For the sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the garlic, ginger and onions and cook until soft, about 5 minutes. Add the pineapple chunks and habanero and cook for 1 minute. Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes. Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes.
  • Transfer the mixture to a blender and blend until smooth. Season with salt and pepper . Pour into a bowl and allow to cool to room temperature.
  • For the ribs: Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl. Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
  • Preheat a charcoal grill with about 80 briquettes off to 1 side, or in a kamado-style ceramic charcoal cooker with the ceramic plate removed. Remove the ribs from the refrigerator 1 hour before grilling.
  • Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans.
  • If using a charcoal grill: Put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals. Put the top grate on and heat well. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to them over the coals. Put the lid of the grill on and open the vents on top halfway. Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
  • If using the kamado-style ceramic charcoal cooker: Remove the ceramic plate and heat the grill rack. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Remove the ribs and rack and put in the ceramic plate. Put one disposable pan of steaming liquid on the plate, then return the rack and the ribs to the grill. Cover and cook until ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
  • If using charcoal, finish the ribs by moving them back over the hot coals and turning and basting with sauce for 15 to 20 minutes. If using the ceramic charcoal cooker, leave the plate in and brush liberally with sauce for 15 to 20 minutes before removing from the grill.
  • Combine the sesame seeds and sprinkle the tops of the ribs. Cut the ribs apart and put on a platter. Scatter the green onions over the top and serve.

THE ULTIMATE SPICE-RUBBED RIB STEAK



The Ultimate Spice-Rubbed Rib Steak image

Provided by Jamie Deen

Categories     Beef     Broil     Dinner     Meat     Steak     Spice     Summer     Grill/Barbecue     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2 to 4

Number Of Ingredients 5

2 teaspoons packed light brown sugar
2 teaspoons The Lady's House Seasoning
1/4 teaspoon Cajun seasoning
1/4 teaspoon cayenne pepper or to taste
Two 1-pound bone in rib-eye steaks

Steps:

  • Prepare a medium grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
  • In a small bowl, combine the brown sugar, house seasoning, Cajun seasoning, and cayenne pepper. Rub the steaks with the mixture.
  • Place the steaks on the grill or, if broiling, place on the prepared baking sheet. Grill or broil,4 inches from the heat, turning once, to desired doneness, 12 minutes for medium-rare, up to 14 minutes for medium.

DRY-RUBBED RIB-EYE



Dry-Rubbed Rib-Eye image

Provided by Anne Burrell

Categories     main-dish

Time P1DT1h5m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons salt*
2 tablespoons brown sugar
1 teaspoon pulverized crushed red pepper
2 teaspoons pimenton (Smoked Spanish Paprika)
1 teaspoon garlic powder
Oil, for brushing grill
2 (22 to 24-ounce) bone-in rib-eye steaks
Extra-virgin olive oil

Steps:

  • Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged.
  • Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove the steak 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. Drizzle with extra-virgin olive oil and serve immediately.

SPICE-RUBBED RIB EYE STEAK WITH ORANGE-PINEAPPLE CHIPOTLE GLAZE



Spice-Rubbed Rib Eye Steak With Orange-Pineapple Chipotle Glaze image

Here's a delicious dry-rubbed rib eye served with an outstanding glaze, smoky from pureed chipotles in adobo, sweetened with orange and pineapple juice, then tempered by vinegar, lime and savory spices. It's versatile, too: you can make the glaze ahead of time and refrigerate it until ready to use, or don't reduce it to a glaze and use as a basting sauce in other recipes. The glaze/sauce is great on chicken and ribs as well. Adapted from Melinda Lee. Prep time includes making the the glaze; if it's made ahead, steaks will be ready in about 40 minutes.

Provided by ninja

Categories     Steak

Time 1h50m

Yield 2 steaks, 2 serving(s)

Number Of Ingredients 13

4 cups pineapple juice
2 cups orange juice
2 cups white vinegar
3 tablespoons pureed chipotle chiles in adobo, to taste
2 tablespoons ground cumin
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
salt, to taste
cracked black pepper, to taste
2 (6 -10 ounce) rib eye steaks, about 1 1/2 inches thick
2 1/2 tablespoons cumin seeds, toasted
2 tablespoons cracked black pepper
2 tablespoons kosher salt

Steps:

  • Prepare the glaze - you can make this ahead and reheat before use! In a saucepan blend the pineapple and orange juices with the vinegar, pureed chipotles and ground cumin. Bring to a boil, reduce the heat, and simmer uncovered until mixture is reduced by 2/3, 45-60 minutes.
  • Remove from the heat and stir in the lime juice, cilantro and salt and pepper to taste. (If you want to use as a basting sauce for other recipes, stop here.) Return mixture to heat, bring to a boil, reduce heat and simmer to reduce by almost one half. The glaze or basting sauce will keep, covered and refrigerated, for one month.
  • For the steak, combine the toasted cumin seeds, cracked peppercorns and salt in a small bowl. Rub the steaks on both sides with the spice mixture. Let sit at room temperature while you heat the grill.
  • Grill the steaks over very hot coals (or pan-sear the steaks over high heat) about 7 minutes on each side for medium-rare, 1-2 minutes longer for medium, less for rare, checking carefully for doneness since the thickness of the steaks and intensity of heat will affect cooking time.
  • Remove steaks from heat when just slightly underdone: cooking will continue while standing. Brush with glaze, and allow steaks to stand for 5-8 minutes. Serve on warmed plates, with extra glaze on the side.

Nutrition Facts : Calories 968.4, Fat 41.9, SaturatedFat 15.7, Cholesterol 115.7, Sodium 7124.1, Carbohydrate 105.2, Fiber 4.8, Sugar 72.6, Protein 36.6

SPICE RUBBED GRILLED AMERICAN BISON SHORT RIBS WITH ORANGE HONEY CHIPOTLE BBQ SAUCE



Spice Rubbed Grilled American Bison Short Ribs with Orange Honey Chipotle BBQ Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 22

2 tablespoons ancho chile powder
2 tablespoons Spanish sweet paprika
1 tablespoon ground cumin
1 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
Canola oil, for brushing
16 bone-in 1/3- to 1/2-inch-thick flanken-style American bison short ribs
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Orange Honey Chipotle BBQ Sauce, for brushing, recipe follows
2 tablespoons canola oil
1 clove garlic, finely chopped
1 small red onion, finely diced
1/2 cup freshly squeezed orange juice
Finely grated zest of 1 orange
1/2 cup ketchup
1/4 cup clover honey
1/4 cup red wine vinegar
2 tablespoons chipotle in adobo puree
1 tablespoon soy sauce
1 1/2 teaspoons ancho chile powder
1 teaspoon kosher salt

Steps:

  • Combine the ancho, paprika, cumin, cinnamon, 2 tablespoons salt and 1 teaspoon pepper in small bowl. Sprinkle both sides of the ribs with salt and pepper, and then rub the spice mix onto the top of the ribs. Put on a baking sheet lined with aluminum or parchment. Let the ribs sit at room temperature for 30 minutes.
  • Heat a charcoal or gas grill to high for direct grilling. Brush the ribs on both sides with oil and grill, spice-side down, until golden brown and slightly charred, about 4 minutes. Flip and grill another 4 minutes. Brush with some of the Orange Honey Chipotle BBQ Sauce during the last minute of grilling. Remove to a platter and brush with more of the sauce.
  • Heat the oil in a medium saucepan over medium heat. Add the garlic and onions and cook until soft, about 2 minutes. Add the orange juice and zest and cook until slightly reduced.
  • Add the ketchup, honey, vinegar, chipotle puree, soy sauce, ancho powder and salt, and bring to a simmer, stirring occasionally and simmer until slightly thickened, about 10 minutes. Remove from the heat and let cool to room temperature.

SKIRT STEAK WITH CHIPOTLE SPICE RUB



Skirt Steak With Chipotle Spice Rub image

Provided by Amanda Hesser

Categories     dinner, easy, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

1/4 cup canned chipotle peppers and sauce
Juice of 1 lime
1 1/2 teaspoons toasted and ground cumin seeds
1 1/2 teaspoons toasted and ground coriander seeds
1 teaspoon coarsely ground black pepper
2 pounds skirt steak
Sea salt

Steps:

  • In a small bowl, mash the peppers with their sauce. Mix in the lime juice, cumin, coriander and pepper. Rub all over the steaks and marinate in the refrigerator for 2 hours. Allow steaks to rest out of the refrigerator for 30 minutes before cooking.
  • Preheat the broiler. Season the steaks all over with salt. Broil the steaks to desired doneness, about 3 minutes on each side for rare. (Time will depend on strength of broiler.)

Nutrition Facts : @context http, Calories 455, UnsaturatedFat 15 grams, Carbohydrate 3 grams, Fat 29 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 11 grams, Sodium 591 milligrams, Sugar 1 gram, TransFat 2 grams

More about "spice rubbed rib eye steak with orange pineapple chipotle glaze recipes"

HAWAIIAN RIB-EYE STEAK RECIPE | BON APPéTIT
hawaiian-rib-eye-steak-recipe-bon-apptit image
Web Mar 22, 2016 Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 …
From bonappetit.com
4.9/5 (22)
Estimated Reading Time 5 mins
Servings 4
  • Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 Tbsp. marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.
  • Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.


CHIPOTLE-SPICED RIB EYES WITH LIME BUTTER RECIPE - FOOD …
chipotle-spiced-rib-eyes-with-lime-butter-recipe-food image
Web Dec 6, 2013 Light a grill or preheat a grill pan. In a small bowl, combine the butter, garlic, lime zest, lime juice and a pinch of salt. In another bowl, …
From foodandwine.com
5/5 (636)
Category Dinner
Cuisine Mexican
Total Time 30 mins
  • Light a grill or preheat a grill pan. In a small bowl, combine the butter, garlic, lime zest, lime juice and a pinch of salt. In another bowl, combine the paprika, cumin and chipotle powder with 1 1/2 teaspoons of kosher salt. Rub the mixture all over the steaks.
  • Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes. Transfer the steaks to plates and top with the lime butter. Let the steaks stand for 3 to 4 minutes before serving.


CHINESE FIVE-SPICE PORK RIBS RECIPE | BON APPéTIT
chinese-five-spice-pork-ribs-recipe-bon-apptit image
Web Aug 18, 2019 Step 2. Cut 2 3-lb. racks St. Louis-style ribs in half (to create 4 smaller pieces). Transfer to prepared sheet. Season all over with spice rub, being sure to coat sides and edges and to gently ...
From bonappetit.com


CHIPOTLE-GLAZED RIBS - RECIPES | GOYA FOODS
chipotle-glazed-ribs-recipes-goya-foods image
Web Step 1. In small bowl, stir together chili powder, 1 tbsp. Adobo, brown sugar, garlic, oregano and cumin until well combined. Rub spice mixture all over ribs, concentrating on meaty side. Transfer ribs to large roasting pan, …
From goya.com


RIB RACK BBQ - STEAK SPICE RUB
Web Steak Spice Rub. A sweet and mildly spicy blend of salt, aromatic cloves and tangy citrus. The perfect seasoning for steak or beef. Crafted with care using only high quality, no …
From ribrack.com


GRILLED RIBEYE STEAKS {WITH BROWN SUGAR RUB} - OUT GRILLING
Web Set steaks out to come to room temperature about 30 minutes before grilling. Mix up the dry rub by combining: brown sugar, granulated garlic, kosher salt, smoked paprika, black …
From outgrilling.com


12 SPICES FOR RIBS WITH 12 MOUTHWATERING RACK OF RIBS RECIPES!
Web Feb 3, 2022 It’s mainly used in making Korean chili paste, kimchi, Korean soups, and stews, and spicy Korean side dishes. This Chinese Dry Rub Ribs recipe will surely fix …
From foodfornet.com


BEST SPICE DOUBLE RUBBED RIB EYE STEAK SERVED WITH RUEDAS DE …
Web Working in batches if necessary, sear the steak, 3 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest; reserve the juices in the skillet. Add the …
From alicerecipes.com


10 BEST RIBEYE STEAK SEASONING RECIPES | YUMMLY
Web May 4, 2023 steak seasoning, yellow onion, grape seed oil, rib eye steaks Chili - Taste of Terlingua JeffBrownlee onions, pork loin, chili pepper, chicken, jalapeno, season salt and …
From yummly.com


RIBEYE STEAK WITH SPICY RUB RECIPE - RECIPETIPS.COM
Web 45 mins. Combine sugar, pepper, paprika, cumin and salt on a platter. Coat steaks evenly with the mixture. Let sit in the refrigerator for 30 minutes, then bring to room temperature. …
From recipetips.com


CHIPOTLE STEAK (COPYCAT) - CULINARY HILL
Web May 3, 2022 In a dry skillet over medium-low heat, toast the chiles until fragrant but not smoking, about 5 minutes. Transfer to a medium bowl and add 4 cups (1 quart) water …
From culinaryhill.com


BUTTER-BASTED RIB EYE STEAK RECIPE - FOOD & WINE
Web Apr 20, 2023 Directions. Season the rib eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes. In a large cast-iron …
From foodandwine.com


Related Search