Rancher’s Rib Eye Steak

Scott Crain, Executive Chef Morton’s — Photographed by Jazz Martin

Serves 6 people

Ingredients:

• ½ cup ancho chile powder or pure chile powder
• ½ cup mild paprika
• ¼ cup kosher salt
• ¼ cup sugar
• 1 Tbsp. freshly ground black pepper
• 6 16-ounce aged rib eye steaks, each about 1 ½ inches thick
• 4¾ cups flavorless vegetable oil, such as canola or safflower oil
• 6 Tbsp. au jus, optional

Preparation:

In a mixing bowl, stir together the chile powder, paprika, salt, sugar and pepper. Transfer to a large, shallow glass or ceramic pan. You will have about 1-½ cups of Rancher’s rub. Remove the steaks from the refrigerator about 40 minutes before cooking. Lay the steaks, one at a time, in the dish and press the Rancher’s rub into each side of the steaks to cover completely. Remove the steaks and lightly pound each four to five times on both sides with a meat mallet or small heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in the pan. Set aside to marinate at room temperature for 35 minutes. Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. The coals should be medium-hot for the charcoal grill.  The burners should be on high for the gas grill. Grill or broil for about 8 minutes. Turn using tongs and cook the other side for 8 to 9 minutes for medium-rare, or until desired degree of wellness. To serve, spoon some of the au jus over the steaks, if desired.