John Riggin's Favorite Rancher's Ribeye Steak
Ribeyes should be well marbled and may or may not have a noticeable nugget of creamy fat embedded in the meat. When a ribeye is sold with its bone, it's called a bone-in rib steak—and is delicious. Apply our simple rancher's rub generously, working it into the meat with your fingers.
- 1/2 cup ancho chili powder or pure chili powder
- 1/2 cup mild paprika
- 1/4 cup kosher salt
- 1/4 cup sugar
- 1 tsp. freshly ground black pepper
- 6 aged ribeye steaks , 16-ounces each and about 1 1/2 inches thick
- 4 3/4 cups flavorless vegetable oil , such as canola or safflower oil
- 6 Tbsp. au jus , optional
Remove the steaks from the refrigerator about 40 minutes before cooking. Lay the steaks, one at a time, in the dish and press the rancher's rub into each side of the steaks to cover completely. Remove the steaks and lightly pound each four to five times on both sides with a meat mallet or small heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in the pan. Set aside to marinate at room temperature for 35 minutes.
Prepare a charcoal or gas grill, or preheat the broiler and position a rack four inches from the heating element. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill.
Grill or broil for about 8 minutes. Turn using tongs and cook the other side for 8 to 9 minutes for medium-rare, or until desired degree of doneness.
To serve, spoon some of the au jus over the steaks, if desired.
Ribeye and chili powder. Delicious! A perfect wine match is a high-octane Australian Shiraz. Any of the Shirazes from Two Hands (Bella's Garden is my favorite) would be divine with this dish. Almost like drinking spicy chocolate, they complement the fat in the ribeye and stand up to the chili and other spices.
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What's your favorite steakhouse recipe? Leave a comment below.