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Ingredients
¼ cup
Café GOYA®
2 tbsp.
¼ cup
ancho chili powder
1 tbsp.
smoked paprika
2 tsp.
dry mustard
1 tbsp.
brown sugar
2 tsp.
coriander, ground
½ tsp.
GOYA® Chili Powder
4
ribeye steaks, or other favorite steaks (about 2” thick)
2 tbsp.
GOYA® Extra Virgin Olive Oil
1 box (7 oz.)
GOYA® Yellow Rice, cooked according to package directions
*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.
This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
Directions
Step 1
Combine all dry ingredients in bowl, and mix well to combine.
Step 2
Brush steaks with olive oil, and then thoroughly rub and coat each side of steaks with spice mixture. Refrigerate overnight to allow flavors to marry.
Step 3
Preheat oven to 450°F, and also preheat cast iron skillet over high heat on stovetop.
Step 4
Place steaks in hot skillet, and sear both sides until spice rub is golden brown, about 4 minutes. Place skillet in oven, and cook steaks until desired doneness.
Step 5
Remove from oven, and let rest 6-7 minutes before serving. Serve with yellow rice.
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