Recipe Background
The beauty of steaks is that they reward subtlety. A little bit of seasoning in the right places can make all the difference to the indulgently savory and beefy cut. Take Chile-Seared Steak as just one example. A little sprinkling of bold and spicy ancho chile powder makes the meat vibrant and creates a lovely color for its jacket. Meanwhile, the rich, bright, zesty lime sauce makes the succulent steak taste all the more rewarding. Chile-Seared Steak only requires a few adjustments to how you would normally cook a steak, so making your meal even more exciting won't cause you to break a sweat. It's only good times from here on out!
The beauty of steaks is that they reward subtlety. A little bit of seasoning in the right places can make all the difference to the indulgently savory and beefy cut. Take Chile-Seared Steak as just one example. A little sprinkling of bold and spicy ancho chile powder makes the meat vibrant and creates a lovely color for its jacket. Meanwhile, the rich, bright, zesty lime sauce makes the succulent steak taste all the more rewarding. Chile-Seared Steak only requires a few adjustments to how you would normally cook a steak, so making your meal even more exciting won't cause you to break a sweat. It's only good times from here on out!
Ingredients
For the steak:
- 1/2 teaspoon ground ancho chile powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound rib eye or New York strip steak about 1-inch thick, boneless
- 2 teaspoons vegetable oil
For the sauce:
- 3 tablespoons water
- 2 large egg yolks
- 1/2 cup unsalted butter softened
- 1 tablespoon fresh cilantro chopped
- 2 teaspoons lime juice freshly squeezed
- 1/2 teaspoon lime zest freshly grated
- 1/4 teaspoon sea salt
Directions
- Heat the oven to 350 degrees F.
- In a bowl, combine the chile powder, 1/2 of the salt, and the pepper and mix well.
- Rub the spice mixture onto both sides of the steak.
- Heat a cast iron skillet or heavy bottomed, oven-proof skillet over medium-high heat until it is hot, then add the oil and evenly coat the pan.
- Add the steaks to the skillet and cook until a deep golden-brown crust forms, about 1-2 minutes.
- Turn the steaks and cook until a golden-brown crust forms on the other side, about 1-2 minutes.
- Place the skillet into the oven and cook until the steaks' internal temperature reaches 145 degrees F for medium-rare or the desired doneness, about 10-12 minutes.
- Transfer the steaks from the skillet and cover loosely with foil and let them rest for 10 minutes.
- While the steaks rest, in a 1-quart saucepan, add the water and the yolks and whisk until well-mixed.
- Warm the yolk mixture over low heat, whisking constantly, until the yolk mixture begins to cook, about 2-3 minutes.
- Add the butter, 1 tablespoon at a time, to the yolk mixture, continuing to whisk constantly to ensure the butter melts slowly and the yolk mixture continues to thicken and cook without curdling.
- Stir the cilantro, the lime juice, the lime zest, and the remaining salt into the yolk mixture.
- Serve the sauce immediately with the steak.
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