Saveur

Photo: Andre Baranowski

1⁄4 cup plus 1 tsp. sweet paprika
3 tbsp. kosher salt
1 1⁄2 tbsp. ground guajillo chile
1 1⁄2 tbsp. ground pasilla chile
1 1⁄2 tbsp. ground chipotle chile
1 1⁄2 tbsp. sugar
4  16-oz. bone-in rib-eye steaks
Canola oil, for frying
1 small yellow onion, cut crosswise
   into 1⁄8"-thick rings
1 cup milk
1 1⁄2 cups flour
1 tbsp. chili powder
1 tsp. cayenne pepper
1⁄2 tsp. ground cumin
1⁄4 tsp. ground black pepper

1. In a medium bowl, whisk together 1⁄4 cup paprika, 2 tbsp. salt, guajillo, pasilla, and chipotle chiles, and sugar. Put steaks on a parchment-lined baking sheet; rub with the chile mixture. Refrigerate steaks overnight.

2. Make onion rings: Pour oil into a 4-qt. saucepan to a depth of 2"; heat over medium-high heat until a deep-fry thermometer reads 350°. Meanwhile, put onions and milk into a bowl; let soak for 20 minutes. In a large bowl, whisk together remaining paprika and salt, flour, chili powder, cayenne, cumin, and pepper. Working in batches, remove onions from the milk, shake off excess, and toss in seasoned flour. Fry onions until crisp, about 3 minutes. Drain on paper towels; season with salt. Set aside.

3. Build a medium-hot fire with mesquite charcoal or heat a gas grill to medium-high. (Alternatively, heat a medium grill pan over medium-high heat.) Grill steaks, turning once, until medium rare, about 12 minutes. Serve with onion rings.

Pairing Note George Majdalani, the managing partner of the Dallas restaurant Stephan Pyles, recommends the Fall Creek Meritus 2004 ($40), a full-bodied wine made from a blend of Texas-grown merlot, cabernet, and malbec; it's loaded with dark cherry and chocolate flavors and pairs wonderfully with the chile-rubbed steak.

SERVES 4

This article was first published in Saveur in Issue #121