Ancho Chili Ribeye Recipe

Bring steak to temperature

Remove the 16 oz ribeye from the refrigerator and pat dry with paper towels. Let rest at room temperature for 30–45 minutes to take the chill off (this helps it cook evenly).

Season steak

Lightly brush both sides of the ribeye with 1 tablespoon neutral oil. Evenly sprinkle 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper over both sides. Press gently so salt and pepper adhere.

Preheat pan or grill

Preheat a heavy cast-iron skillet over medium-high heat until it is smoking slightly, or preheat a gas grill to high (500°F/260°C). If using a pan, add a thin film (about 1 teaspoon) of the neutral oil and swirl to coat just before adding the steak.

Sear and cook

Place the ribeye in the hot skillet or on the hot grill. Sear without moving for 3–4 minutes to develop a deep crust. Flip and sear the other side 3–4 minutes. For a 16 oz ribeye about 1–1.25 inches thick, aim for medium-rare: continue cooking 2–4 more minutes flipping as needed and using an instant-read thermometer: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium. Adjust times for thickness and desired doneness.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes (internal temperature will rise a few degrees).

While the steak comes to room temperature (or while the pan preheats), combine all rub ingredients in a small bowl: 2 tablespoons ancho chili powder, 1 tablespoon smoked paprika, 1 tablespoon brown sugar, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon fine sea salt, and 1 teaspoon freshly ground black pepper. Whisk or stir until evenly blended.

Generously press the rub onto both sides of the oiled, salted steak before searing, ensuring an even coating. Some of the salt added earlier will have been applied; if you prefer, reduce the rub salt to 1/2 teaspoon and keep the 1 tablespoon kosher salt used separately for seasoning.

Make the ancho steak butter while the steak rests: In a small bowl, soften 4 tablespoons unsalted butter to room temperature or microwave in 5–10 second bursts until just soft. Add 1 teaspoon ancho chili powder, 1 teaspoon lime zest, 1 tablespoon finely chopped cilantro, 1 teaspoon minced shallot, 1 teaspoon freshly ground black pepper, and 1 teaspoon fine sea salt. Mix thoroughly until homogenous.

Optionally, place the butter mixture on a piece of plastic wrap, roll into a log, chill until firm for slices, or use immediately as a dollop. When ready to serve, place one to two tablespoons of the ancho butter on top of the hot rested ribeye; the butter will melt and create a glossy, flavored finish.