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Spiced Rib-Eye Steaks with Stout


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

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Spiced Rib-Eye Steaks with Stout 1 Picture


  • 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



Step 1

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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