1. Pat steaks dry with paper towel. Trim excess fat around the tip of the rib bone on each steak, if desired. Brush each steak with 2 tsp of the oil and place on a wide plate. Combine chili powder, cumin, thyme, garlic powder and cayenne pepper in a small bowl. Sprinkle and rub this mixture on both sides of each steak. Season steaks with black pepper and salt. Let steaks stand at room temperature 30 minutes.
- Preheat your barbecue or indoor grill to medium-high. Grill steaks to the desired doneness, about 3 to 3 1/2 minutes per side for rare, and 3 1/2 to 4 1/2 minutes per side for medium-rare to medium (see Note).
Note: Ancho chili powder has a deep rich flavor and mild to medium heat. It’s made from dried, ground ancho chilies. It is sold in our bottled herb and spice aisle. If unavailable, replace with regular chili powder. Bone-in, beef rib grilling steaks can vary in thickness, and that affects cooking time. Thicker ones, logically, will take longer to cook than thinner ones. To accurately check for doneness, insert an instant-read meat thermometer through the side of the steak into the centre of the thickest part of the meat. When ready, a rare steak will be about 120 to 125 F, medium-rare will be 125 to 130 F, and a medium steak will be 135 to 140 F.
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Directions
1. Pat steaks dry with paper towel. Trim excess fat around the tip of the rib bone on each steak, if desired. Brush each steak with 2 tsp of the oil and place on a wide plate. Combine chili powder, cumin, thyme, garlic powder and cayenne pepper in a small bowl. Sprinkle and rub this mixture on both sides of each steak. Season steaks with black pepper and salt. Let steaks stand at room temperature 30 minutes.
- Preheat your barbecue or indoor grill to medium-high. Grill steaks to the desired doneness, about 3 to 3 1/2 minutes per side for rare, and 3 1/2 to 4 1/2 minutes per side for medium-rare to medium (see Note).
Note: Ancho chili powder has a deep rich flavor and mild to medium heat. It’s made from dried, ground ancho chilies. It is sold in our bottled herb and spice aisle. If unavailable, replace with regular chili powder. Bone-in, beef rib grilling steaks can vary in thickness, and that affects cooking time. Thicker ones, logically, will take longer to cook than thinner ones. To accurately check for doneness, insert an instant-read meat thermometer through the side of the steak into the centre of the thickest part of the meat. When ready, a rare steak will be about 120 to 125 F, medium-rare will be 125 to 130 F, and a medium steak will be 135 to 140 F.