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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


Recipe Summary

20 mins
30 mins
50 mins


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.

  • 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; fat 31g; cholesterol 118mg; saturated fat 13g; carbohydrates 1g; mono fat 15g; poly fat 2g; protein 34g; vitamin a 476.1IU; vitamin c 0.8mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 8.4mg; vitamin b6 0.7mg; folate 6.6mcg; vitamin b12 3mcg; sodium 189mg; potassium 460mg; calcium 17mg; iron 3.3mg.