*We used 1 ¼” thick Ribeye for this recipe.
*We used dehydrated Ancho chili peppers that we ground in to a fine powder in an electric coffee grinder for our chili powder.

INGREDIENTS

1 tbsp olive oil
2 lbs. bone-less Ribeye
1 ½ tsp ancho chili powder
1 ½ tsp finely ground espresso
½ tsp brown sugar
¼ tsp dry mustard powder
½ tsp pepper
1 tsp garlic salt
pinch cayenne pepper (optional)

DIRECTIONS:

Rub olive oil to coat on both sides of the steak.
Mix chili powder, espresso, brown sugar, mustard, pepper and salt together in small bowl.
Season steak on both sides by pressing rub into meat. Allow meat to then sit at room temperature for 30mins (this will allow for more even cooking).
Pre-heat oven to 400 degrees.
Heat skillet to medium-high heat.
Sear steak for 2 minutes on each side
Finish cooking in heated oven for 10 more minutes.
Allow steak to sit for 5 minutes before slicing.