Spicy Ancho Chili Rubbed Ribeye Steaks on the Gas Grill

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Thick-cut ribeye steaks coated with a smoky, spicy ancho chili rub and grilled over high heat for a perfect crust and juicy interior. This Mexican-inspired grilling recipe, ready in about 20 minutes, pairs ribeye steaks, ancho chili powder, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 2 Mexican cuisine 600 cal/serving

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Ingredients

2 (12 oz each, 1-inch thick) ribeye steaks
2 tbsp ancho chili powder
1 tbsp brown sugar
1 tsp garlic powder
1 tsp smoked paprika
1 1/2 tsp kosher salt
1 tsp black pepper
1 tbsp olive oil
for serving lime wedges

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Instructions

Step 1: In a small bowl, combine 2 tbsp ancho chili powder, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp smoked paprika, 1 1/2 tsp kosher salt, and 1 tsp black pepper to create the spice rub.
Step 2: Pat dry 2 ribeye steaks (12 oz each, 1-inch thick) with paper towels and brush both sides with 1 tbsp olive oil.
Step 3: Rub the spice mixture evenly over both sides of the steaks, pressing gently to adhere.
Step 4: Preheat gas grill to high heat, around 450°F, and oil the grill grates to prevent sticking.
Step 5: Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare doneness, flipping once to develop a deep crust.
Step 6: Remove steaks from grill and let rest for 5 minutes to redistribute juices.
Step 7: Serve with fresh lime wedges squeezed over the top for a bright, zesty finish.