Various versions of this steak originated on the cattle drives near the Rio Grande border when Texas cowboys flavored beef-steaks with Mexican spices. The spice blend will form a nice, crisp coating on the steak when grilled and help to keep the meat juicy.
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- 2 (16 ounce) bone-in rib eye steaks, center cut
- olive oil
- 1 teaspoon crushed fresh black peppercorns
- 1 teaspoon dried ancho chile powder or 1 teaspoon dried chipotle powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- vegetable oil cooking spray
- 1To prepare the steaks: Mix together in a small bowl the crushed peppercorns, chili power, cumin and garlic power. Rub both sides of the steak with olive oil, then sprinkle with the spice mixture on both sides, pressing them lightly into the meat, then season with salt.
- 2Prepare a charcoal or gas grill for indirect cooking, then lightly spray the grill rack with the vegetable oil cooking spray.
- 3Grill steaks to your desired doneness. A steak of about 1 inch in thickness will take approximately 3-5 minutes per side.
- 4To prepare the chipotle mayonnaise: In a small bowl, stir the chile into the mayonnaise, then add the garlic, cilantro and lemon juice. Stir gently, and season to taste with salt and pepper. Cover and refrigerate if not using within 30 minutes.
- 5Let the meat rest for a few minutes before serving with the mayonnaise on the side.
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Nutritional Facts for Cowboy Steak With Chipotle Mayonnaise
Serving Size: 1 (577 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1490.1
- Calories from Fat 1082
- Total Fat 120.3 g
- Saturated Fat 43.8 g
- Cholesterol 324.2 mg
- Sodium 696.5 mg
- Total Carbohydrate 17.4 g
- Dietary Fiber 1.0 g
- Sugars 4.1 g
- Protein 80.7 g
The following items or measurements are not included:
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