Description
A quick and hearty steak dish with a smoky-spiced rub and a caramelized crust. The simple spice blend brings bold flavor to tender meat with minimal effort, perfect for weeknight comfort or festive meals.
Ingredients
2–4 steaks (1.5-inch thick), Ribeye, NY Strip, or Sirloin work best
1–2 tablespoons olive oil, use avocado oil for higher smoke point
2 tablespoons chili powder, ancho chili powder adds depth
1 tablespoon (packed) brown sugar, Demerara or coconut sugar work too
1 teaspoon smoked paprika, use sweet paprika if no smoked variety
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
Instructions
Mix the Rub: Combine chili powder, brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and cayenne in a small bowl until uniform
Prepare the Steak: Pat steaks dry with paper towels to remove moisture. Brush evenly with olive oil and season generously with the rub, pressing it into both sides
Rest at Room Temperature: Let steaks sit for 30 minutes to ensure even cooking and better sear
Sear the Steak: Heat cast-iron skillet or grill over high heat until very hot. Sear steaks for 3–4 minutes per side for medium-rare (adjust time for desired doneness)
Rest the Meat: Transfer to a cutting board and let rest for 5–10 minutes before serving
Serve: Slice against the grain and pair with roasted vegetables or mashed potatoes
Notes
Lettuce your steak to room temperature for ideal browning
Adjust cayenne or chili powder amount to tailor spice intensity
Use a quality cast-iron skillet for best crust formation
For an additional flavor variation, add 1 tbsp apple cider vinegar to the rub
- Prep Time: 10
- Cook Time: 20
- Category: LUNCH
- Method: Pan Searing
- Cuisine: US-American
Nutrition
- Serving Size: 1 steak
- Calories: 370
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Carbohydrates: 3g
- Fiber: 0.2g
- Protein: 32g
- Cholesterol: 75mg