Spicy Chili Rubbed Steak: A Steak That Bites Back
By Mark Marques
For the fall season and heading into Halloween, I have created the carnivore’s delight: STEAK! This steak bite’s back! This Spicy Steak is a delight on the tongue, then slowly sneaks up on you and builds some heat in the back of your mouth. The more you eat it, the hotter it will get. But that is a wonderful about this spice rub. It has the heat, but the flavor is superb. This simple spice rubbed steak recipe can be easily modified with less heat or more heat as you want.
I would recommend a dark red wine to go with this spicy steak. I recently found a delicious blend from Apothic Wines. Their Apothic Red is a great wine to go with this steak. The deep, dark color and rip red fruit flavors of cherries and berries that come through the wine will help cut the heat on the tongue and bring out the natural sweet tones that the chili powders have in them. I presented this steak on Cheese Ravioli in a simple garlic butter and topped with fresh grated Parmesan cheese.
I hope you have a wonderful and delight fall and enjoy this recipe with your friends and family! If you have any questions or comments, please contact me her at the Informer orTheChefMark@gmail.com.
Spicy Chili Rubbed Steak
(As will all recipes, please read through and have all ingredients ready to go.)
1-1/2 tablespoon hot chili powder
1 tablespoon ancho chili powder
1/2 teaspoon black or mixed peppercorns
1 teaspoon Kosher or sea salt
4 teaspoon garlic powder
4 large rib-eye or sirloin steaks (10-12 oz each)
½ cup vegetable oil
Mix Dry ingredients together in a spice grinder (coffee grinder, but only use it for spices). Grind them until a consistent powder. If you do not have a grinder, use pre-ground pepper.
In a large bowl pour in oil and toss steaks in oil to coat evenly. Evenly sprinkle the chili mixture over all parts of steak. Let them sit on a platter or separated by parchment paper, for at least one hour at room temperature, covered in plastic wrap.
Using a grill pan or an outdoor grill, grill the meat until your desired doneness. When grilling use a medium setting on a gas grills or the medium/high level on a charcoal grill. I like placing meat on a hot grill for three and half minutes and then turning a half turn. Cook for another three and half minutes. Turn the steaks over and cook for three and a half minutes. Turn the steaks/chops a half turn and cook for three and half minutes. Remove from heat and let sit at least 5 minutes on a platter and cover to retain heat. Serve when ready.
It is always best to let the meat rest for 5-10 minutes cover so the meat retains its juices. But there will always be some juices to run out. Pour those back over the top of the steak. If you want to make a presentation, slice the steaks on a bias cut in 1 inch cuts and place over mashed potatoes, rice pilaf, salad or pasta.
Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square, the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas. Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines, and cooking tips.