- 4
Ingredients
- 4 tsp. ground red chile powder
- 1 tsp. ground coriander
- 1 tsp. cumin seeds
- 1/2 tsp. freshly ground pepper
- 4 boneless beef rib-eye steaks (1 inch thick)
- 1/2 tsp. kosher (coarse) salt
- 1 tbsp. olive oil
- 2 large garlic cloves, minced
- 1/2 cup stout or other beer
Preparation
Step 1
In small nonstick skillet over medium heat, toast chile powder, coriander, cumin, and pepper to 1 to 1 1/2 minute or until mixture becomes fragrant, stirring constantly. Place on plate
Sprinkle mixture over both sids of steaks. Sprinkle with salt.
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.
Remove steaks from skillet; pour off drippings. Reduce heat to low. Add garlic, saute briefly, being careful not to burn garlic. Increase heat to high, add stout and boil 2 to 3 minutes or until slightly thickened, scraping brown 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.