Grilled Chile Rubbed Ribeye Steak

This recipe began to evolve when I watched an episode of “The Best Thing I Ever Ate” airing on the Food Network. Chef Scott Conant’s segment was about a fantastic 42 ounce chile rubbed ribeye steak that he had eaten at the SW Steakhouse in the Wynn Las Vegas Resort. He raved about the combination of two of my favorite things to eat: ribeye steak and chile peppers.

So, it was inevitable that I had to try this steak the next time I was in Vegas.

A few months later I got the opportunity to try this steak. I shared the “Chile Rubbed Double Rib Eye”, a $120 item on the menu, with a friend. I loved the flavors and knew that I was going to have to re-create it when I returned home.

I did some research on the internet and learned that Chef David Walzog, Executive Chef at SW Steakhouse, had published a recipe online for a chile rub in 1999. I decided to use that as my starting point and used ground Chipotle peppers instead of ground Ancho peppers and I removed the coriander and added sugar to his recipe. I also learned that he has published a book, “The New American Steakhouse Cookbook” which has now been placed high on my list to add to my collection.

This steak was one of the best steaks I ever made.

Grilled Chile Rubbed Ribeye Steak

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Ingredients

1 Thick Cut Bone-in Ribeye Steak
2 Teaspoons Chile Rub (see recipe below)
2 Tablespoons Olive Oil

Directions


Remove steak from refrigerator and apply olive oil and chile rub to all sides.

Allow steak to come to room temperature - about an hour.

Preheat grill to 500 degrees.

Grill steak directly over high heat. I had a 24 ounce bone-in ribeye and it took about 6-7 minutes per side for medium rare.

Remove steak from grill and cover with foil, allow steak to rest at least 5 minutes.

Slice steak and enjoy.