Shelly's Recipe

COWBOY RIB EYE

Category: Beef Steaks

1/4 cup plus 1 tsp sweet paprika
3 tbsp kosher salt
1 1/2 tbsp ground guajillo chile
1 1/2 tbsp ground pasilla chile
1 1/2 tbsp ground chipotle chile
1 1/2 tbsp sugar
4 (16-oz) bone-in rib-eye steaks
Canola oil, for frying
1 small yellow onion, cut crosswise into 1/8 inch-thick rings
1 cup milk
1 1/2 cups flour
1 tbsp chili powder
1 tsp cayenne pepper
1/2 tsp ground cumin
1/4 tsp ground black pepper

In a medium bowl, whisk together 1/4 cup paprika, 2 tbsp salt, guajillo, pasilla, and chipotle chiles, and sugar. Put steaks on a parchment-lined baking sheet; rub with the chile mixture. Refrigerate steaks overnight.

Make onion rings: Pour oil into a 4-qt. saucepan to a depth of 2 inch; heat over medium-high heat until a deep-fry thermometer reads 350 degrees.

bMeanwhile, put onions and milk into a bowl; let soak for 20 minutes. In a large bowl, whisk together remaining paprika and salt, flour, chili powder, cayenne, cumin, and pepper. Working in batches, remove onions from the milk, shake off excess, and toss in seasoned flour. Fry onions until crisp, about 3 minutes. Drain on paper towels; season with salt. Set aside.

Build a medium-hot fire with mesquite charcoal or heat a gas grill to medium-high. (Alternatively, heat a medium grill pan over medium-high heat.) Grill steaks, turning once, until medium rare, about 12 minutes. Serve with onion rings. Serves 4