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Rub this ribeye steak recipe with a combination of ancho chile pepper, salt, black pepper, and cocoa powder (yes, really!) for a supremely flavorful steak crust.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Trim fat from steaks. In a small bowl combine ground ancho pepper, cocoa powder, salt, and black pepper. Brush steaks with oil. Wearing plastic or rubber gloves, sprinkle ancho pepper mixture evenly over steaks; rub in with your gloved fingers.

Instructions Checklist
  • For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place steaks on grill rack over drip pan. Cover and grill for 30 to 35 minutes for medium-rare (145°F) or 35 to 40 minutes for medium (160°F). (For a gas gill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Slice steaks into serving-size pieces.

Nutrition Facts

414 calories; 31 g total fat; 13 g saturated fat; 2 g polyunsaturated fat; 15 g monounsaturated fat; 118 mg cholesterol; 189 mg sodium. 460 mg potassium; 1 g carbohydrates; 0 g fiber; 0 g sugar; 34 g protein; 0 g trans fatty acid; 476 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 7 mcg folate; 3 mcg vitamin b12; 17 mg calcium; 3 mg iron;


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