Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Ancho chile powder

  2. 2 tablespoons 30ml Paprika

  3. 1/4 Cup packed dark brown sugar

  4. 1 tablespoon 15ml Emeril's Southwest Essence - seeNote

  5. 1 tablespoon 15ml Garlic salt

  6. 1 tablespoon 15ml Onion salt

  7. 1 tablespoon 15ml Salt

  8. 1 teaspoon 5ml Cumin

  9. 1/2 teaspoon 2 1/2ml Dry mustard

  10. 1/2 teaspoon 2 1/2ml Cayenne pepper

  11. 4 Beef rib-eye steaks,

  12. 1 1/2" thk - (abt 1 lb ea)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}" recipe which is included in this collection. In a bowl mix chile powder, paprika, sugar, Emeril's Southwest Essence, garlic salt, onion salt, salt, cumin, dry mustard and cayenne pepper, stirring well to thoroughly combine. Pat chile mixture into steaks, evenly coating on all sides. Transfer steaks to a large plate, cover with plastic wrap and refrigerate for at least 8 hours. When ready to grill the steaks, prepare the barbecue. When the coals are hot, grill the steaks on oiled grill racks, about 8 to 10 minutes on each side for medium-rare. Allow steaks to stand 5 minutes before slicing on the diagonal to serve. This recipe yields 6 to 8 servings.


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