Thursday, July 28, 2011

Hatch Chile Rubbed Cowboy Steak

I have pounds and pounds of dried, ground hatch chiles, with different levels of piquancy ... medium, medium hot, hot and extra hot.  I love hatch chiles and use them usually as substitutes whenever a recipe calls for cayenne pepper or the generic "red pepper." 

It had been a little while since I had a steak night.  With my wife meeting some friends for dinner, I decided that I would make up for lost steaks by preparing a hatch chile rub for a "cowboy steak."  I have often wondered what exactly is a "cowboy steak."  If you peruse the recipes on the Internet, as I have, it could be a strip steak, a ribeye, a boneless ribeye, or something else.  At some restaurants, a cowboy steak sets itself apart by usually having a big bone at the end.  In the end, I decided that I would use a bone-in ribeye, which actually turned out to be the perfect cut for this recipe. 

The hatch chile rub that I prepared is rather spicy.  It is one tablespoon of medium hatch chile powder, one teaspoon of medium hot hatch chile powder, and one-half teaspoon of extra hot chile powder, along with various amounts of dried thyme, garlic powder, onion powder, cumin and salt.   All in all, it was fine for someone who likes a lot of heat when he eats.  If heat is not your thing, consider using only a teaspoon of the medium, one-half teaspoon of hot and a quarter teaspoon of extra-hot.  You can add some paprika to fill the void.  That is the one great thing about rubs, the permutations when it comes to different spices or different amounts are endless. 

A Chef Bolek Original
Serves 2-4

1 two pound bone-in ribeye
1 tablespoon of medium hatch chile powder
1 teaspoon of medium-hot hatch chile powder
1/2 teaspoon of extra hot hatch chile powder
1 tablespoon of onion powder
1 teaspoon of cumin powder
1 teaspoon of garlic powder
1 teaspoon of dried thyme
2 teaspoons of salt

1.  Prepare the rub.  Combine the chile powders, onion powder, cumin powder, garlic powder, dried thyme and salt.  Mix well.  apply the rub on all sides of the steak, including any crevices in between the fat and beef.  

2.  Grill the cowboy steak.  Heat the grill on medium high to high heat.  Grill the steak for about five minutes and turn ninety degrees.  Grill for five more minutes and flip.  After five minutes, turn ninety degrees and grill for five minutes more.  Cook until desired doneness, with medium rare being about 145 degrees and medium being 160 degrees. 



Lauren said...

You have used hatch chiles many times in your recipes. Where does one acquire them? Maybe I should buy some from you. Mail 'em on up here.

Unknown said...

Wish there was a way of cooking this indoors.... Like maybe in a pan.

Anonymous said...

Doing inside is a breeze. Get a good oven proof skillet. Cast iron is best, bonus if it's a grill pan. Get it good and hot on the stove top. Drop seasoned steak in pan for a quick sear. flip and put into a really hot (400-450 degree) oven for about 7 to 10 minutes depending on how done you want it. Be warned it will put off smoke. Be very very careful taking out of oven. Handle will be excessively hot. You'll want to double the pot holders.

Anonymous said...

@Unknown just use a cast iron on med to med-hi depending on how charred you like your meat. On med-hi and an inch thick cut, I go 3 minutes on one side and flip for 2.5 minutes. That puts it at med-rare for me. Adding oil to well-dried meat can help keep the seasoning in check.

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