Roadhouse Steaks with Ancho Chile Rub
Elevate your steak night with these bold and flavorful Roadhouse Steaks with Ancho Chile Rub—perfectly seasoned ribeye steaks that pack a smoky, slightly spicy punch. This easy-to-follow recipe combines the deep, earthy flavor of ancho chile powder with smoked paprika, garlic, and a hint of brown sugar to create a tantalizing crust on each steak. Sear them to perfection in a hot cast-iron skillet or on the grill, finishing with a rich butter baste infused with fresh rosemary and thyme for an extra layer of indulgence. Ready in just 25 minutes, these steaks are the ultimate centerpiece for a hearty meal, pairing beautifully with classic sides like creamy mashed potatoes or charred vegetables. Whether it’s a weeknight dinner or a weekend cookout, this recipe guarantees steakhouse-quality results in your own kitchen!
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Recipe Information
Ingredients
- 4 pieces (10-12 oz each) Ribeye steaks
- 2 tablespoons Ancho chile powder
- 1 tablespoon Kosher salt
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground black pepper
- 1 teaspoon Brown sugar
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
Instructions
Remove the ribeye steaks from the refrigerator and let them come to room temperature, about 30 minutes before cooking.
In a small bowl, combine ancho chile powder, kosher salt, garlic powder, smoked paprika, ground black pepper, and brown sugar. Mix thoroughly until evenly blended.
Pat the steaks dry with paper towels, then brush them lightly on both sides with olive oil.
Generously rub the ancho chile spice mixture onto both sides of each steak, pressing lightly to ensure the seasoning adheres well.
Heat a large cast-iron skillet or grill pan over high heat until smoking hot, or preheat an outdoor grill to high heat.
Add the steaks to the skillet or grill and sear for 3-4 minutes on each side for medium-rare, or cook to your desired level of doneness. Use a meat thermometer for accuracy: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
In the final 1-2 minutes of cooking, add butter, rosemary, and thyme to the skillet or over the steaks on the grill. Spoon the melted butter over the steaks to finish them with additional flavor.
Transfer the steaks to a cutting board and let them rest for 5 minutes before serving. This allows the juices to redistribute and ensures a juicy steak.
Serve the Roadhouse Steaks hot, alongside your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
4491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 373.0 g | 478% | |
| Saturated Fat | 150.4 g | 752% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1151 mg | 384% | |
| Sodium | 2532 mg | 110% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.8 g | ||
| Protein | 295.4 g | 591% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 205 mg | 16% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 4684 mg | 100% | |
*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.
