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Ancho-Rubbed Ribeye Steaks



Preheat oven to 350 F. Heat canola oil in a deep saute pan. Add chiles and fry for 30 seconds each. Remove, drain on paper towels. When slightly cooled, place chiles in a blender. In a slow steady stream, pour oil used for frying into the blender. Add brown sugar, chocolate and salt. The mixture should be fairly coarse. Set aside. Combine garlic, shallots and some salt and pepper, then just enough olive oil to barely cover meat. Rub over steak. In heavy skillet over high heat, sear the steaks for 5 minutes turning once. Let cool, then cover the steak with the chile mixture. Place steaks in oven and finish for 3-5 minutes. Remove from oven and let rest for 10 minutes before serving.

A favorite recipe of Ruth Wall
(God Mother of Jackson Lindauer)

Last Modified: 2008-01-03 23:40:20