Personally, I think that the ribeye steak cut is one of the best steaks you can buy. This Ancho Chili Ribeye Steak Recipe does this fantastic steak justice. Because beef has become so expensive, when you buy a steak like this, you want to make sure that it is cooked and tastes like absolute perfection!

Beef is such a great protein to cook on a grill. The flavors of the grill seem to pair with the beef to create something almost magical. If you are looking for some other outstanding beef grilling ideas, why not try this amazing Grilled Tri-tip Steak. Or how about a Grilled Flank Steak?

The ancho chili flavor of the grilled ribeye paired with the homemade salsa really lets the flavors of this recipe shine!

WHAT DO YOU NEED TO MAKE This Ribeye Steak REcipe?

HOW TO MAKE Ancho Chili Ribeye Steak with SAlsa

Start by mixing all the rub ingredients together in a small bowl. Combine the ancho chili powder, brown sugar, espresso powder, oregano, dried onion, cumin, fresh ground pepper, Kosher salt, and thyme.

Brush the ribeye steaks with olive oil and generously season on both sides with the prepared rub. Let the steaks come up to room temperature for about 30 minutes. Preheat your grill to 450 degrees F while the steaks come up to room temperature.

Now you need to prepare the salsa. Slice the tomatillos, jalapenos, head of garlic, and tomatoes in half. If you like it less spicy, you can remove some or all of the seeds and ribs from the jalapenos.

Place the sliced tomatillos, jalapenos, garlic, and tomatoes in a cast iron pan cut side down. Put the skillet on the grill at the same time you start to grill the ribeyes. They should cook for about 20 minutes on the grill until very soft.

Place the ribeyes on the grill and cook for a total of 10 – 15 minutes. The cooking time will depend upon how thick your steaks are and how you want them cooked. For medium-rare, you should remove them when the internal temperature reaches 125 degrees F. Remember, they will continue to cook while they are resting and will gain an additional 5 – 7 degrees of internal temperature.

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I always use my trusty Thermapen One instant-read thermometer for an accurate and quick read of internal temperature.

Once you have reached your desired internal temperature, remove the steaks and allow them to rest on your cutting board for 10 minutes.

Making the salsa

While your ribeyes are resting, prepare your salsa. Remove the tomato and jalapeno stems from the cast iron pan and place them into a food processor. Squeeze the garlic bulb out of one of the garlic halves into the food processor. (you can add all the garlic or save half for another recipe, roasted garlic is a fantastic spread on crackers!) Add lime juice and salt and pulse for 10 seconds.

Then add the diced red onions, diced bell peppers, and the cilantro and pulse 5-6 times. You don’t want your salsa pureed, just nicely chopped into small pieces.

Serving up your Ancho Chili Ribeye Steak with homemade salsa

If you are feeding a crowd, you can lay out your perfectly grilled ancho chili ribeye steaks presliced and drizzle them with your homemade salsa. Everyone can serve themselves and take as many slices and as much salsa as they like.

Recipe options

There are so many options when it comes to this recipe. You can choose some nice boneless ribeye as I did. They were about 1 pound each and about 1 1/2 inches thick. For a more dramatic look when serving, you could choose a bone-in ribeye which is sometimes called a cowboy cut or a tomahawk steak.

If you feel that the salsa is a little too “south of the border” for you or your guests, you can omit it. Although it does pair well with the ancho chili rub, that’s for sure.

If you are serving a small group, you may opt to plate each person’s dinner rather than serving it buffet style. If you are doing this, it is a good idea to slice one steak at a time, giving each person a good amount of sliced ribeye. You can always slice and serve them more if they request it.

Doesn’t that steak not look simply awesome? If you love grilling beef, you owe it to yourself to try this superb recipe. Grilled ribeye steaks are one of my very favorite meals; I hope you like this recipe as much as I did!

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Yield: 4 Servings

Ancho Chili Ribeye Steak

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This ancho chili ribeye steak recipe is simply amazing! The flavors of the rub and the homemade salsa make this steak one of the most flavorful you have tasted!

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 10 minutes

Total Time 35 minutes

Ingredients

• 4 Ribeye Steaks, Boneless Thick-cut
• 1 1/2 tbsp ancho chili powder
• 1 tbsp brown sugar
• 1 tbsp espresso powder
• 1/2 tbsp Mexican oregano
• 2 tsp dried minced onion
• 2 tsp cumin
• 1/2 tsp coarse black pepper
• 1 tsp kosher salt flakes
• 1 tsp dried thyme
• 2 tbsp olive oil

Salsa

• 4 tomatillos
• 2 jalapenos
• 2 tomatoes
• 1 head of garlic
• 3 small sweet peppers, diced
• 1 small red onion, diced
• 2 limes, juiced (about 2 tbsp)
• 1 tsp salt
• 1/2 cup Cilantro

Instructions

1. Prepare the seasoning. Add all spices to a small bowl and stir to combine.
2. Brush ribeyes with olive oil. Rub seasoning into both sides of the ribeyes and let them come to room temp for 30 minutes.
3. Pre-heat your grill to 450* lid closed for 15 minutes.
4. Prepare the salsa. Slice tomatillos, jalapenos, tomatoes, and garlic head in half. (remove jalapeno seeds and ribs for less spice if desired)
5. Add sliced tomatillos, jalapenos, tomatoes, and garlic cloves to a cast-iron skillet cut side down, and place onto the grill to cook for 20 minutes while you cook the steak.
6. Place ribeyes directly onto the grill grates. Cook for 20 minutes total, stopping to flip halfway through.
7. Check to be sure the steak has reached a temperature 5 degrees F below the desired doneness. For medium-rare, remove at 125 degrees F. Medium, remove at 135 degrees F.
8. Let rest on a cutting board for 10 minutes, or while preparing the final steps of the tomatillo sauce.
9. Remove from heat. Cut and remove tomato and jalapeno stems, then squeeze garlic bulbs out of the peel.
10. Add all to a food processor with lime juice and salt. Puree for 10 seconds. Add the diced red onion, diced sweet peppers, and cilantro, and pulse 5-6 times.
11. You do not want to puree these, just lightly break them apart.
12. Cut ribeyes thinly. Garnish with cilantro and limes and serve with roasted tomatillo sauce. Enjoy!

Notes

It is not necessary to use all of the garlic; you can use one half and save the other half for any recipe that calls for roasted garlic! The roasted garlic is also amazing spread on crackers.

Leave the stems with the cilantro leaves when adding to the food processor for extra cilantro flavor!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Acacia Wood Cutting Board with Handle Wooden Chopping Board Countertop Round Paddle Cutting Board for Meat Bread Serving Board Charcuterie Board Circular Circle Cutting Board
• 
  Hamilton Beach Food Processor & Vegetable Chopper for Slicing, Shredding, Mincing, and Puree, 8 Cup, Black
• 
  Lodge L8SK3 10-1/4-Inch Pre-Seasoned Skillet

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 394Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 66mgSodium: 1043mgCarbohydrates: 24gFiber: 6gSugar: 11gProtein: 25g

Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.