½ cup ancho chili powder or pure chili powder
½ cup mild paprika
¼ cup kosher salt
¼ cup sugar
1 teaspoon freshly ground black pepper
Six 16-ounce aged ribeye steaks (each about 1 ½ inches thick)
4 ¾ cups flavorless vegetable oil, such as canola or safflower oil
6 tablespoons Au Jus (optional)
Preparation:
In a mixing bowl, stir together the chili powder, paprika, salt, sugar, and pepper. Transfer to a large, shallow glass or ceramic pan. You will have about 1 ½ rancher's rub.
Remove the steaks from the refrigerator about 40 minutes before cooking. Lay the steaks, 1 at a time, in the dish and press the rancher's rub into each side of the steaks to cover completely. Remove the steaks and lightly pound each 4 to 5 times on both sides with a meat mallet or small heavy skillet to soften but not to flatten more than a little. Discard any remaining seasoning in the pan. Set aside to marinate at room temperature for 35 minutes.
Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. The coals should be medium-hot for the charcoal grill. The burners should be on high for a gas grill.
Grill or broil for about 8 minutes. Turn using tongs and cook the other side for 8 to 9 minutes for medium-rare, or until desired degree of doneness.
To serve, spoon some of the au jus over the steak if desired.
Serves 6
