Spicy Ancho Chili Rubbed Ribeye Steaks on the Gas Grill
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 ready in about 20 minutes pairs ancho chili powder, brown sugar, garlic powder 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.
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
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.
Frequently asked questions
How long does Spicy Ancho Chili Rubbed Ribeye Steaks on the Gas Grill take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Ancho Chili Rubbed Ribeye Steaks on the Gas Grill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ancho chili powder from drying out.
Can I substitute ingredients in Spicy Ancho Chili Rubbed Ribeye Steaks on the Gas Grill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Ancho Chili Rubbed Ribeye Steaks on the Gas Grill for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spicy Ancho Chili Rubbed Ribeye Steaks on the Gas Grill?
Mexican grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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