Ribeye steak with a kick

October 19, 2009 4:02:11 PM PDT
Add chili powder to this tender and rich-tasting meat to create a zesty dish.

John Riggin's Favorite Rancher's Ribeye Steak
Serves 6

Ingredients:

  • ½ cup ancho chile powder or pure chile powder
  • ½ cup mild paprika
  • ¼ cup kosher salt
  • ¼ cup sugar
  • 1 teaspoon freshly ground black pepper
  • Six 16-ounce aged ribeye steaks, each about 1½ inches thick
  • 4¾ cups flavorless vegetable oil, such as canola or safflower oil
Process:
  1. In a mixing bowl, stir together the chile powder, paprika, salt, sugar, and pepper. Transfer to a large, shallow glass or ceramic pan. You will have about 1½ cups of rancher's rub.

  2. Remove the steaks from the refrigerator about 40 minutes before cooking. Lay the steaks, 1 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 4 to 5 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.

  3. Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 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.

  4. 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.
Wine recommendation:
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 chile and other spices.

Ribeye Tips:

  • It's cut from the prime rib section and is a rich-tasting piece of beef, and nearly as tender as steaks from the short loin.

  • 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.
Book Signing Event: Morton's San Francisco
Monday, 10/19
6:00 pm-7:30 pm
400 Post Street @ Powell
San Francisco, CA 94102
415-986-5830
Website: www.mortons.com

About Klaus Fritsch, Co-founder of Morton's The Steakhouse, and co-author of Morton's The Cookbook:
Restaurants and meticulous food preparation are a way of life for Klaus Fritsch, who learned from the kitchen at his family's establishment in Germany. After four years of study and an apprenticeship at the prestigious Restaurant Kaiser Keller in Frankfurt, Germany, Fritsch worked in several Swiss resorts and restaurants before moving to the United States in 1967. Klaus Fritsch and Arnie Morton co-founded Morton's in 1978 and soon began expanding the business from the original State Street location in Chicago. Today, as vice chairman of Morton's The Steakhouse restaurants, Fritsch is responsible for the business growth and menu development of the 78 Morton's locations around the world. Fritsch's and Morton's trademark consistency has been replicated in locations from San Francisco to Singapore and Houston to Hong Kong, making it the largest company-owned and operated fine-dining restaurant brand in the world.


Load Comments