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Grilled Chile Rubbed Rib Eyes

  • Yield: 6 to 8 servings


  • 3 tablespoons ancho chili powder
  • 2 tablespoons paprika
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon EmerilĂ­s Southwest Essence
  • 1 tablespoon garlic salt
  • 1 tablespoon onion salt
  • 2 tablespoons salt
  • 1 teaspoons cumin
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper
  • 4 rib-eye steaks, about 1 pound each (about 1 1/2 inches thick)


  • In a bowl mix chili powder, paprika, sugar, EmerilĂ­s 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.