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Ancho Chile Rubbed Ribeye Steaks

b l o g

Ancho Chile Rubbed Ribeye Steaks

A simple way to take steak to the next level. Using ancho chiles helps bring out a depth of flavor in the meat.

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Sometimes you want a steak with just salt and pepper. Maybe you wanted to keep things simple.

Other times, you fire up the grill and you jazz things up a bit. This is the mode I’m in for summer! 

Since I got my Kamado Joe, I’ve been more than obsessed with throwing just about everything we cook on the grill. Grilling is one of my favorite ways to cook. 

I wish I did it more often, and now that summer is here I feel like everyday has a reason to fire up the grill.

I made this ancho chili steak for a fajita salad that I made and it was absolutely delicious. I think it’s actually took less time to cook it on  the grill than it  would have in the oven, or on the stove.

I rubbed these steaks with ancho chile powder. I love ancho Chile because it’s smokey, deep and flavorful. It also gives the steaks a really beautiful color which makes them even prettier.

Here’s more about Ancho Chiles, and the recipe for these steaks below. 

What are Ancho Chiles?

Ancho Chiles are a dried form of a poblano pepper. They’re a super common chili pepper and are relatively easy to find in the spice section of your store.

They have a mild, but smokey flavor and aren’t too spicy. 

What is ancho chile powder?

Ancho Chile powder is just ground ancho chiles.

How to use ancho chile powder on steak?

Ancho Chile Steak on a cutting board

You can use ancho chiles just like you would use any other seasoning mix.

First season your meat with salt all over, then add a little drizzle of oil so the rest of the powder sticks on to the steaks.

After that, add in your ancho chili powder and rub all over steak. 

Let it sit until the steak comes to room temp so it has enough time to get warm enough to cook evenly (ice cold steaks won’t cook evenly). This will also give it some time for the flavors to develop.

Then, put a thermometer in it and throw it on your grill. 

You’ll cook it to your desired internal temp.

We typically like our steaks on the medium rare – medium side.

Enjoy this recipe and try it out with your family. If you don’t have a grill, this can still be incredible on the stove.

You can use it to make a beautiful salad, a great side, or it’s a wonderful meal prep option!

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Ancho Chile Rubbed steak on a cutting board.

Ancho Chile Rubbed Ribeye Steaks


  • Author: Mila Clarke Buckley
  • Prep Time: 30 minutes
  • Cook Time: 7-9 minutes
  • Total Time: 12 minute
  • Yield: 1 steak 1x
  • Diet: Diabetic

Description

A simple way to take steak to the next level. Using ancho chiles helps bring out a depth of flavor in the meat.


Ingredients

Scale
  • 1 teaspoon of salt
  • 1 tablespoon ancho chile powder
  • 1 teaspoon of olive oil
  • 1, 1 lb Ribeye Steak

Instructions

  1. Preheat your grill (or stove). Let the grill come to 300 degrees F, and adjust the vents to hold the temp. 
  2. Prep your steak by cutting off any excess fat. 
  3. Sprinkle with salt on all sides and rub the salt in. 
  4. Drizzle with oil on all sides to evenly coat the steak. 
  5. Sprinkle on Ancho Chile Powder and rub all over steak. 
  6. Let the steak sit for 20 minutes at room temp to help the flavors develop. 
  7. Put on the grill with a meat thermometer, and cook to your desired temperature. 
  8. Once cooked, take it off the grill and let it rest for 10 minutes. 
  9. Slice and enjoy. 
  • Category: Steak
  • Method: grilling
  • Cuisine: American

Nutrition

  • Serving Size: 8 ounces
  • Calories: 414
  • Sugar: 0.3g
  • Sodium: 597.2mg
  • Fat: 24.2g
  • Carbohydrates: 4.6g
  • Fiber: 1.4g
  • Protein: 46g
  • Cholesterol: 142.8mg

Keywords: ancho chile, steak, ribeye, grill, summer recipes, bbq,

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11 Responses

  1. Brilliant!! These steaks were perfectly smokey and flavorful! I love that your recipes cater for diabetic folk without compromising on flavor! Dad really loved these!

  2. This steak was so delicious and easy to make. I am definitely addicted acho chilli powder to my cupboard.

  3. Rib eye is my favorite cut of steak so I was delighted to find this recipe. The ancho chile rub was perfect and the tip to bring the steak to room temperature before grilling was so helpful! Thank you!

  4. This steak was amazing — so flavorful, and perfect over a salad! I couldn’t believe how much flavor the ancho chiles gave it!

  5. I was a bit intimidated at first about making this ribeye steak, so glad I tried it out as it was so tender and flavorful. Your instructions were absolutely easy to follow, thank you.

  6. I actually already had ancho chili powder but usually only use it on traditional Mexican Recipes. But OMG I am now going to be using it on all of my grilled meats. It was so delicious!

  7. Steak is best when simply seasoned. This rub was delicious. I love ancho chili liquer so this was right up my alley. Thanks for sharing this hearty recipe.

  8. We have community grills in the apartment complex and we hate using them. But this recipe just needed to be cooked. The smoky ancho had just the right amount of spice. This was a great steak. Thanks for sharing!

  9. Wow! That and show chili rub really elevated these ribeye steaks. I’m so glad I found a recipe so that we could try a different variation with our steaks it was perfect!

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mil standing in kitchen setting table

Hi! I'm Mila.

I’m a millennial woman living with LADA (Latent Autoimmune Diabetes in Adults) after a type 2 diabetes misdiagnosis.  I love food, travel and my kitchen!

Hangry Woman is for anyone with diabetes – regardless of type.

I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals

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