Grilled Chile-Rubbed Rib-Eyes

Recipe Ingredients

3 tablespoons	45ml	Ancho chile powder
2 tablespoons	30ml	Paprika
1/4		Cup packed dark brown sugar
1 tablespoon	15ml	Emeril's Southwest Essence - see * Note
1 tablespoon	15ml	Garlic salt
1 tablespoon	15ml	Onion salt
1 tablespoon	15ml	Salt
1 teaspoon	5ml	Cumin
1/2 teaspoon	2.5ml	Dry mustard
1/2 teaspoon	2.5ml	Cayenne pepper
4		Beef rib-eye steaks, 1 1/2" thk - (abt 1 lb ea)

Recipe Instructions

* Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}" recipe which is included in this collection.

In a bowl mix chile powder, paprika, sugar, Emeril's Southwest Essence, garlic salt, onion salt, salt, cumin, dry mustard and cayenne pepper, stirring well to thoroughly combine. Pat chile mixture into steaks, evenly coating on all sides. Transfer steaks to a large plate, cover with plastic wrap and refrigerate for at least 8 hours.

When ready to grill the steaks, prepare the barbecue. When the coals are hot, grill the steaks on oiled grill racks, about 8 to 10 minutes on each side for medium-rare. Allow steaks to stand 5 minutes before slicing on the diagonal to serve.

This recipe yields 6 to 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A23) - from the - TV FOOD NETWORK

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