Who doesn’t love a fabulous grilled rib-eye? These spice-rubbed steaks get a nice kick from a poblano pepper. Poblanos vary a lot in spiciness, so taste yours before you add it to the pan and hold back a bit if it’s too hot. If you want more heat, add a minced jalapeño along with the poblano.
With company for dinner, we needed four steaks and just happened to have two boneless, and two bone-in which were thinner than the boneless cuts, so the cooking times varied slightly for each thickness. Choose your weapon, but try to keep all rib-eyes a minimum of 1-inch thick. And yes, we did double the corn ragoût also.
Twenty-four hours before dinner prep, we dry-brined the steaks with the spice rub, placed them on a rack in a rimmed baking sheet, and left them uncovered overnight in the refrigerator. A hour before grilling, let them sit a room temperature.
For a timer-saver on dinner night, make the corn ragoût the day prior, up to the point of reducing the cream. Once it is cooled, store the corn mixture in the fridge until ready to use, microwave until hot, then stir in the chopped sun-dried tomatoes and lime juice.
NOTE: If you don’t have a grill you can also pan-sear these steaks: Before making the corn ragoût, heat the 2 tsp. of oil in a 10-inch cast-iron or heavy-duty skillet over high heat until very hot. Add the steaks, reduce the heat to medium high, and cook until they are well browned and done to your liking, about 3 min. per side for medium rare. Transfer to a plate and cover loosely to keep warm while you make the ragoût in the same pan. You could also use New York strip or skirt steaks, though cooking time will vary.
Chili-Rubbed Rib-Eye Steak with Corn & Green Chile Ragoût
Ingredients
- 1 tsp. chili powder
- 1 tsp. ground coriander
- 1 tsp. kosher salt; more to taste
- Two 8-oz. boneless beef rib-eye steaks (about 3/4 inch thick)
- 2 tsp. canola or other vegetable oil
- 1 small poblano or other mildly hot fresh chile (Anaheim or Italian frying pepper), seeded and cut into 1/4-inch dice (about 1/2 cup)
- Freshly ground black pepper
- 1 generous cup fresh corn kernels (from 2 medium ears)
- 1/2 cup heavy cream
- 1 Tbs. minced oil-packed sun-dried tomatoes (from 2 medium tomato halves)
- 1 Tbs. fresh lime juice
Directions
- In a small bowl, mix the chili powder, coriander, and salt. Rub the mixture on the steaks.
- Place steaks on a rack in a rimmed baking sheet, and refrigerate uncovered overnight for up to 24 hours.
- Remove steaks from refrigerator one hour before placing on a hot grill.
- Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Drizzle the steaks with oil and grill, turning once, until medium rare, 3 to 4 minutes per side (perhaps longer depending on thickness of steaks). Transfer to a plate and cover loosely to keep warm.
- Meanwhile, heat the oil in a 10-inch skillet over medium heat. Add the chile, season with salt and pepper, and cook over medium-high heat, stirring frequently, until softened and starting to brown, about 2 minutes. Add the corn and continue to cook until it’s slightly browned, 1 to 2 minutes more. Add the cream and boil until it has reduced and the mixture is thick, 1 to 2 minutes. (This step can be done a day ahead. After cooled, cover and refrigerate, rewarming in microwave when ready for the next step.)
- Remove from the heat, stir in the sun-dried tomato, lime juice, and the accumulated juices from the steak. Taste and add more salt and black pepper, if you like. Serve the rib-eyes whole or slice them and arrange on plates. Serve immediately, with the corn ragoût on top or alongside.
Adapted from a recipe by Martha Holmberg for Fine Cooking
Accounting for Taste 