Spice Double Rubbed Rib Eye Steak Served with Rueda

Name: Spice Double Rubbed Rib Eye Steak Served with Ruedas de Fuego
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons cumin seeds; 4 tablespoons coriander seeds; 4 tablespoons fennel seeds; 4 tablespoons mustard seeds; 8 tablespoons oregano; 2 tablespoons onion powder; 2 tablespoons garlic powder; 4 tablespoons paprika; 6 bay leaves; Salt and pepper; 4 (16-ounce) rib-eye steaks; 1 (6-ounce) can chipotle adobo; 4 garlic cloves; 1 lemon, juiced; Extra-virgin olive oil; 4 poblanos, sliced into rings; 2 red onions, sliced into rings; 1 cup flour; 1/2 cup buttermilk

Servings: persons

4 tablespoons cumin seeds
4 tablespoons coriander seeds
4 tablespoons fennel seeds
4 tablespoons mustard seeds
8 tablespoons oregano
2 tablespoons onion powder
2 tablespoons garlic powder
4 tablespoons paprika
6 bay leaves
Salt and pepper
4 (16-ounce) rib-eye steaks
1 (6-ounce) can chipotle adobo
4 garlic cloves
1 lemon, juiced
Extra-virgin olive oil
4 poblanos, sliced into rings
2 red onions, sliced into rings
1 cup flour
1/2 cup buttermilk

1
Toast and grind the cumin, coriander, fennel, and mustard seeds.
2
Combine these with the oregano, onion powder, garlic powder, paprika, bay leaves, salt, and pepper.
3
Divide the spice mixture into 2 equal parts.
4
Rub both sides of each steak with olive oil and then rub each steak generously with one half of the spice mix and set aside.
5
In a food processor, puree together the chipotle adobo, garlic, and lemon juice and rub this on the steaks.
6
Let them marinate for 3 hours, refrigerated.
7
Preheat oven to 350 degrees F.
8
Heat up 2 tablespoons of oil in pan.
9
Cook the steak for approximately 2 to 3 minutes on each side; then finish off in the oven for approximately 4 minutes.
10
Heat up a pan with about 1-inch of oil.
11
Mix the remaining spice mix into 1 cup flour.
12
While the steaks are in the oven, dip the poblano and the onion rings in the buttermilk, and then dip into the seasoned flour.
13
Fry the rings in the heated oil, turning the rings on both sides until golden brown.
14
Arrange the steaks on a serving platter and top off with the onion and poblano rings.

962

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 tablespoons cumin seeds, 4 tablespoons coriander seeds, 4 tablespoons fennel seeds, 4 tablespoons mustard seeds, and more.

Yes, Spice Double Rubbed Rib Eye Steak Served with Ruedas de Fuego falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spice Double Rubbed Rib Eye Steak Served with Ruedas de Fuego

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions