Full of flavor. My husband devoured it.
Cowboy Rib Eye
This recipe for mesquite-grilled steak with onions rings comes from Dallas chef Stephan Pyles.
Credit: André 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
Ratings & Reviews (5)
Absolutely fantastic!! I have made this twice after acquiring all the ground pepper varieties and sweet paprika. I look forward to grilling this steak twice a month. Although I'm a pepper head, this is not too hot and provides a great smoky pepper flavor to a great steak. The crust that forms seems to generate a uniform doneness throughout the steak. I use 9 min. total grilling time for a rare to slightly medium rare steak (one turning). Try it you'll love it!!!
My steak was so large I only had to make one for my wife and I. The flavor was intense and smoky. We loved it!
Awesome steak. The spices really made it stand out over your basic grilled steak.
very good steak.
Cowboy Rib Eye
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