Rib-Eye Steak

This simple recipe can be used with just about any cut of steak. Porterhouse steaks, T-bones, and sirloin steaks are all good choices.

Serves: 6Hands-on: 15 minutesTotal: 2 hours 30 minutesDifficulty: Easy

Serves: 6


  • 1 dried chipotle pepper
  • 1 dried ancho chili pepper
  • 1⁄2 tsp. cayenne pepper
  • 1 Tbsp. brown sugar
  • 1⁄2 tsp. salt
  • 1⁄4 garlic pepper
  • 6 rib-eye beef steaks
  • 2 cups mesquite chips
  • 3 Tbsp. adobo sauce


  • In a small heavy skillet, toast chipotle pepper and ancho chili until fragrant, stirring frequently; remove to a kitchen towel to cool. Remove stems and grind the cooled peppers in a spice grinder. Combine with cayenne pepper, brown sugar, salt, and garlic pepper.
  • Sprinkle the rub over the steaks on both sides. Cover steaks and place in refrigerator for at least 2 hours. Soak mesquite chips in water for 2 hours.
  • When ready to cook, prepare and preheat grill. Sprinkle mesquite chips over coals and place steaks on grill. Cover and cook for 5 minutes. Turn steaks, brush each with adobo sauce, and cook until desired doneness. Let stand for 5 minutes before serving.