Spiced Rib-Eye Steaks with Stout
A steak right out of the Old West?bold with a dynamic blend of seasonings and stout.
- 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
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.
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