Texas Rib-Eye Asado with Spiced Rub
Grilled rib-eye steaks coated in a bold spice paste of toasted fennel, coriander, cumin, and mustard seeds, combined with oregano, chipotle chiles, garlic, and lemon juice. Marinated and grilled to medium-rare, this Argentine-inspired Texas preparation delivers smoky heat and aromatic depth in every bite.
Ingredients
- 1 ½ tablespoons fennel seeds, whole
- 1 ½ tablespoons coriander seeds, whole
- 1 ½ tablespoons cumin seeds, whole
- 1 ½ tablespoons mustard seeds, whole
- 3 tablespoons ground oregano
- 2 tablespoons kosher salt
- 1 ½ tablespoons onion powder
- 1 ½ tablespoons black pepper
- 1 tablespoon paprika
- 4 cloves garlic, roughly chopped
- 2 whole chipotle chiles, from canned in adobo saucesmoked paprika0.5heat_smoke
2
- ¼ cup lemon juice, from 2 lemons
- ½ cup olive oil
- 4 steaks rib-eye, 1-inch thick, about 12 ounces eachstrip steak1:1beef_cut
comparable thickness and marbling
Instructions
- 1
Toast fennel, coriander, cumin, and mustard seeds in a skillet over medium-high heat until fragrant.
- 2
Transfer toasted seeds to a blender with oregano, salt, onion powder, black pepper, paprika, garlic, chipotle chiles, lemon juice, and olive oil. Process until well combined.
- 3
Rub spice mixture evenly over both sides of steaks and refrigerate.
- 4
Remove steaks from refrigerator and let stand at room temperature.
- 5
Preheat grill to medium-high heat.
- 6
Place steaks on lightly greased grill grate and cook covered until medium-rare, turning once.
- 7
Let steaks rest before serving.
Tips
Toast whole spices just until fragrant to maximize flavor; over-toasting causes bitterness.
Room temperature steaks cook more evenly; plan timing accordingly.
Resting steaks after grilling redistributes juices for tenderness.
Good to Know
Seasoned steaks refrigerate up to 1 hour; cooked steak keeps refrigerated 3 days.
Prepare spice paste up to 2 days ahead. Apply to steaks and chill up to 1 hour before grilling.
Serve with grilled vegetables, chimichurri, or fresh salsa. Pairs with bold red wine or beer.
Common Mistakes
Toast seeds over high heat to avoid scorching; use medium-high and watch closely.
Skip room temperature rest to avoid cold centers; allow 20-30 minutes before grilling.
Grill without covering to risk uneven cooking; keep lid closed during cook time.
Skip final rest to lose juices; let steaks sit 10 minutes undisturbed.
Substitutions
comparable thickness and marbling