Lunchbreak: Chef Larry Donahue makes rib eye steaks with ancho dry rub


Weber Grill Restaurants

Rib Eye Steaks with Ancho Dry Rub

1 Tablespoon ancho chile powder
2 teaspoons packed brown sugar
2 teaspoons kosher salt
1 teaspoon dried Mexican oregano
1 teaspoon ground black pepper

4 boneless rib eye steaks, each 8 to 10 ounces and about 1 inch thick, trimmed of excess fat
Extra-virgin olive oil

Prepare the grill for direct cooking over high heat (450 to 550 F). In a small bowl mix the rub ingredients. Lightly coat the steaks on both sides with oil and season evenly with the rub. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm.

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