Chipotle Dry Rub Steak

Ingredients

  • 1- 1 lb (453.6 g) ribeye steak, 1 inch (2.5 cm) thick
  • 1 tablespoon (15 ml) extra virgin olive oil
  • 1 teaspoon (5 ml) garlic, minced
  • 1 teaspoon (5 ml) chipotle powder
  • 1/2 teaspoon (2 ml) smoked paprika
  • 1/2 teaspoon (2 ml) instant espresso powder
  • 1/2 teaspoon (2 ml) smoked sea salt
  • 1/2 teaspoon (2 ml) black pepper

Directions

Let the steak come to room temperature for at leasts 60 minutes, keeping it wrapped to keep it clean. When the steak is at room temperature, pat it dry with a paper towel. Rub the steak with the garlic on each side.

Combine the chipotle powder, smoked paprika, and espresso powder. Sprinkle half of the dry rub on each side of the steak and rub it in.

Grill: Clean your grills and oil them with extra light olive oil or avocado oil (both have high smoke points). Preheat your grill on high to 450 F/232 C. When the desired temperature is reached, place the steaks on the grill, salt and pepper the half of the steak that faces up, and close the lid. Let the steak cook on each side, according to the doneness you prefer. Keep the lid closed as you cook each side. When you flip the steak, salt and pepper the second side. When done, remove from the gill, and set on a plate, covered by another plate to rest.

Cook the inch (2.5 cm) thick steaks for the following time (on average) for preferred doneness:
Rare - 2 minutes each side - internal temperature-130F/ 54C
Medium Rare- 3 minutes each side- internal temperature- 140 F/ 60C
Medium- 3.5-4 minutes each side- internal temperature- 150 F/ 66 C
Well Done- 4-6 minutes each side- internal temperature- 160 F/ 71 C

Oven: Preheat the oven to Broil(500 F/260 C/ Gas Mark 10) with the top shelf around 8 inches (20.3 cm) down from the top of the stove. Once the oven is preheated, heat an oven safe cast-iron skillet on high on your stove top. When the skillet is hot, add the oil. Sear each side of the steak for 30 seconds, sprinkling the top of the steak with salt and pepper. Sear the second side for 30 seconds, and sprinkle the remaining side with salt and pepper. Immediately place the skillet in the oven, and broil the steak to preferred doneness, only flipping once. When done, remove from the skillet, and set on a plate, covered by another plate to rest.

Stove Top: Heat an oven safe cast-iron skillet on high on your stove top. When the skillet is hot, add the oil. Cook each side of the steak per the doneness you prefer, sprinkle each side of the steak with salt and pepper. When done, remove from the skillet, and set on a plate, covered by another plate to rest.

Let the steak rest for 5-10 minutes to finish cooking, and to lock in the juices and flavor. To serve, slice against the grain. Buen provecho!

Base recipe yields 2 servings of 8.5 oz/ 247 g a piece.

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About This Recipe

This is as delicious as it is easy- two words we love here at SLC! Whip up a great dinner anytime of year- and feel free to change out the cut of steak for any other that you prefer, or whatever is on sale! Buen provecho!

Recipe Macros per Serving

Protein: 52.3 gram(s)

Carbs: 2 gram(s)

Fiber: 0.8 gram(s)

Fat: 8.7 gram(s)

Calories: 293.6

Net Carbs: 1.2 gram(s)