Spice-Rubbed Rib Eye Steak With Orange-Pineapple Chipotle Glaze
- Ready In:
- 1hr 50mins
- Ingredients:
- 13
- Yields:
-
2 steaks
- Serves:
- 2
ingredients
-
Glaze
- 946.36 ml pineapple juice
- 473.18 ml orange juice
- 473.18 ml white vinegar
- 44.37 ml pureed chipotle chiles in adobo, to taste
- 29.58 ml ground cumin
- 59.14 ml fresh lime juice
- 118.29 ml chopped fresh cilantro
- salt, to taste
- cracked black pepper, to taste
-
Steak
- 2 (340.19-566.99 g) rib eye steaks, about 1 1/2 inches thick
- 36.97 ml cumin seeds, toasted
- 29.58 ml cracked black pepper
- 29.58 ml kosher salt
directions
- Prepare the glaze - you can make this ahead and reheat before use! In a saucepan blend the pineapple and orange juices with the vinegar, pureed chipotles and ground cumin. Bring to a boil, reduce the heat, and simmer uncovered until mixture is reduced by 2/3, 45-60 minutes.
- Remove from the heat and stir in the lime juice, cilantro and salt and pepper to taste. (If you want to use as a basting sauce for other recipes, stop here.) Return mixture to heat, bring to a boil, reduce heat and simmer to reduce by almost one half. The glaze or basting sauce will keep, covered and refrigerated, for one month.
- For the steak, combine the toasted cumin seeds, cracked peppercorns and salt in a small bowl. Rub the steaks on both sides with the spice mixture. Let sit at room temperature while you heat the grill.
- Grill the steaks over very hot coals (or pan-sear the steaks over high heat) about 7 minutes on each side for medium-rare, 1-2 minutes longer for medium, less for rare, checking carefully for doneness since the thickness of the steaks and intensity of heat will affect cooking time.
- Remove steaks from heat when just slightly underdone: cooking will continue while standing. Brush with glaze, and allow steaks to stand for 5-8 minutes. Serve on warmed plates, with extra glaze on the side.
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RECIPE SUBMITTED BY
ninja
St. Louis, Missouri
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