The beauty of steaks is that they reward subtlety. A little bit of seasoning in the right places can make all the difference to the indulgently savory and beefy cut. Take Chile-Seared Steak as just one example. A little sprinkling of bold and spicy ancho chile powder makes the meat vibrant and creates a lovely color for its jacket. Meanwhile, the rich, bright, zesty lime sauce makes the succulent steak taste all the more rewarding. Chile-Seared Steak only requires a few adjustments to how you would normally cook a steak, so making your meal even more exciting won’t cause you to break a sweat. It’s only good times from here on out!

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For the steak:

  • 1/2 teaspoon ground ancho chile powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound rib eye or New York strip steak, about 1-inch thick, boneless
  • 2 teaspoons vegetable oil

For the sauce:

  • 3 tablespoons water
  • 2 large egg yolks
  • 1/2 cup unsalted butter, softened
  • 1 tablespoon fresh cilantro, chopped
  • 2 teaspoons lime juice, freshly squeezed
  • 1/2 teaspoon lime zest, freshly grated
  • 1/4 teaspoon sea salt


Step 1 –Heat the oven to 350 degrees F.

Step 2 –In a bowl, combine the chile powder, 1/2 of the salt, and the pepper and mix well.

Step 3 –Rub the spice mixture onto both sides of the steak.

Step 4 –Heat a cast iron skillet or heavy bottomed, oven-proof skillet over medium-high heat until it is hot, then add the oil and evenly coat the pan.

Step 5 –Add the steaks to the skillet and cook until a deep golden-brown crust forms, about 1-2 minutes.

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Step 6 –Turn the steaks and cook until a golden-brown crust forms on the other side, about 1-2 minutes.

Step 7 –Place the skillet into the oven and cook until the steaks’ internal temperature reaches 145 degrees F for medium-rare or the desired doneness, about 10-12 minutes.

Step 8 –Transfer the steaks from the skillet and cover loosely with foil and let them rest for 10 minutes.

Step 9 –While the steaks rest, in a 1-quart saucepan, add the water and the yolks and whisk until well-mixed.

Step 10 –Warm the yolk mixture over low heat, whisking constantly, until the yolk mixture begins to cook, about 2-3 minutes.

Step 11 –Add the butter, 1 tablespoon at a time, to the yolk mixture, continuing to whisk constantly to ensure the butter melts slowly and the yolk mixture continues to thicken and cook without curdling.

Step 12 –Stir the cilantro, the lime juice, the lime zest, and the remaining salt into the yolk mixture.

Step 13 –Serve the sauce immediately with the steak.