Cinnamon Chile Crusted Steak
Elevate your steak night with this bold and flavorful Cinnamon Chile Crusted Steak recipe, bursting with smoky spice and a hint of sweetness. Perfectly seared ribeye steaks are coated in a robust spice rub that combines earthy chile powder, warm cinnamon, smoked paprika, and a touch of brown sugar for caramelized edges packed with flavor. Cooked to perfection in a sizzling cast-iron skillet, the steaks are basted with melted butter infused with fresh rosemary and garlic for an aromatic, buttery finish. Ready in just 25 minutes, this recipe is ideal for a gourmet dinner at home and pairs beautifully with roasted vegetables or creamy mashed potatoes. Try this unforgettable twist on steak and experience the perfect balance of savory and sweet heat!
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Recipe Information
Ingredients
- 2 pieces Ribeye steaks (1-inch thick)
- 1 teaspoon Ground cinnamon
- 2 teaspoons Chile powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Brown sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 pieces Fresh rosemary sprigs
- 2 pieces Fresh garlic cloves, smashed
Instructions
Remove the steaks from the refrigerator and let them sit at room temperature for 20-30 minutes before cooking.
In a small bowl, combine the ground cinnamon, chile powder, smoked paprika, garlic powder, brown sugar, salt, and black pepper. Mix well to create the spice rub.
Pat the steaks dry with a paper towel to remove any excess moisture. Rub both sides of the steaks generously with the spice mixture, pressing it into the meat to ensure even coating.
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and let it heat until shimmering.
Carefully place the steaks in the skillet and sear for 3-4 minutes on the first side without moving them to form a crust.
Flip the steaks and add the butter, rosemary sprigs, and smashed garlic cloves to the skillet. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and aromatics.
Cook for an additional 3-4 minutes or until the steaks reach your desired level of doneness (125°F for medium-rare, 135°F for medium). Use a meat thermometer to check the internal temperature.
Remove the steaks from the skillet and let them rest on a cutting board for 5-10 minutes to retain their juices.
Serve the Cinnamon Chile Crusted Steaks with your choice of sides, such as roasted vegetables or mashed potatoes. Enjoy!
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.4 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 607 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
