Spiced Rib-Eye Steaks with Stout

A steak right out of the Old West?bold with a dynamic blend of seasonings and stout.

Photo by Deborah P.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    teaspoons ground red chile powder*

  • 1

    teaspoon ground coriander

  • 1

    teaspoon cumin seeds

  • 1/2

    teaspoon freshly ground pepper

  • 4

    boneless beef rib-eye steaks (1 inch thick)

  • 1/2

    teaspoon kosher (coarse) salt

  • 1

    tablespoon olive oil

  • 2

    large garlic cloves, minced

  • 1/2

    cup Russian stout

Directions

1. In small nonstick skillet over medium heat, toast chile powder, coriander, cumin and pepper 1 to 1 1/2 minutes or until mixture becomes fragrant, stirring constantly. Place on plate. 2. Sprinkle mixture over both sides of steaks. Sprinkle with salt. 3. Heat large heavy skillet over medium-high heat until hot. Add oil; heat until hot. Add steaks; cook 8 to 10 minutes for medium-rare, turning once. 4. Remove steaks from skillet; pour off drippings. Reduce heat to low. Add garlic; sauté briefly, being careful not to burn garlic. Increase heat to high; add stout and boil 2 to 3 minutes or until slightly thickened, scraping browned bits from bottom of skillet. Pour sauce over steaks. TIP *Ground red chile powder is made from dried red chiles. It can range from mild to hot. If it is unavailable, use chili powder, a combination of dried red chiles, garlic, oregano and other seasonings. 4 servings PER SERVING: 320 calories, 15.5 g total fat (5 g saturated fat), 37 g protein, 3.5 g carbohydrate, 95 mg cholesterol, 290 mg sodium, .5 g fiber

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