Best Beef Steak Grilled Chile Rub Recipes

Garlic-and-Chili-Rubbed Steaks image

Yield Serves 4

Number Of Ingredients 6

2 tablespoons chili powder
2 large garlic cloves, chopped and mashed to a paste with 1 teaspoon salt
1 teaspoon ground cumin
3/4 teaspoon sugar
3 1/2 tablespoons Worcestershire sauce
four 1-inch-thick strip or shell steaks

Steps:

In a small bowl stir together chili powder, garlic paste, cumin, and sugar and stir in Worcestershire sauce to make a paste.
Arrange steaks on a plate large enough to hold them in one layer and rub both sides of steaks with chili paste. Transfer steaks to a large sealable plastic bag. Marinate steaks, chilled, at least 4 hours and up to 2 days.
Prepare grill.
Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. (Alternatively, steaks may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.) Transfer steaks to plates and let stand 5 minutes.

Chili-Rubbed Rib-Eye Steaks image

Provided by Stephan Pyles

Yield Makes 4 servings

Number Of Ingredients 8

1/4 cup Red Chili Powder
1/4 cup paprika
2 tablespoons coarse salt
1 1/2 tablespoons sugar
4 14- to 16-ounce bone-in rib-eye steaks (about 1 1/2 inches thick)
Nonstick vegetable oil spray
Pico de Gallo
Accompaniment: Red Chile Onion Rings

Steps:

Mix first 4 ingredients in pie dish. Coat steaks with spice mixture and transfer to another dish. Cover; chill at least 8 hours.
Spray grill racks with nonstick spray; prepare barbecue (medium heat). Grill steaks to desired doneness, moving and turning occasionally to prevent chili rub from burning, about 20 minutes for medium-rare. Serve steaks with pico de gallo.