Prep 15 mins
Cook 40 mins
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.
- 2 (907.18 g) bone-in rib eye steaks, center cut
- olive oil
- 4.92 ml crushed fresh black peppercorns
- 4.92 ml dried ancho chile powder or 4.92 ml dried chipotle powder
- 2.46 ml ground cumin
- 2.46 ml garlic powder
- vegetable oil cooking spray
- 1 small chipotle chile in adobo, chopped fine
- 118.29 ml mayonnaise
- 1 small garlic clove, minced
- 14.79 ml chopped fresh cilantro
- 14.79 ml fresh lemon juice
- salt & freshly ground black pepper
- To 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.
- Prepare a charcoal or gas grill for indirect cooking, then lightly spray the grill rack with the vegetable oil cooking spray.
- Grill steaks to your desired doneness. A steak of about 1 inch in thickness will take approximately 3-5 minutes per side.
- To 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.
- Let the meat rest for a few minutes before serving with the mayonnaise on the side.