Description
Indulge in these succulent Grilled Delmonico Steaks, seasoned with a bold Tex-Mex rub that brings smoky heat and savory depth. Perfect for backyard BBQs or a weeknight dinner, these steaks are juicy, tender, and packed with flavor that will wow any crowd.
Ingredients
Scale
- 3 (1-inch thick) bone-in ribeye Delmonico steaks, about 16-ounce each
- Tex-Mex Rub: 3 teaspoons kosher salt
- 3 teaspoons ancho chile powder
- 1 ½ teaspoons fresh ground black pepper
- ¾ teaspoon garlic powder
Instructions
- Combine kosher salt, ancho chile powder, black pepper, and garlic powder in a small bowl to create the Tex-Mex rub.
- Pat the steaks dry with paper towels and generously coat each side with the rub, pressing it into the meat.
- Preheat the grill to high heat, around 450‑500°F (232‑260°C).
- Place the steaks on the grill and sear for 4‑5 minutes per side for medium‑rare, or adjust to your preferred doneness.
- Transfer the steaks to a cutting board, let rest for 5 minutes, then slice against the grain.
- Serve hot with your favorite sides.
Notes
For extra smoky flavor, add wood chips to the grill. If you prefer a milder rub, reduce the ancho chile powder. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: B
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 steak (8 oz)
- Calories: 500
- Sugar: 0g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 150mg
Keywords: steak, grill, delmonico, rub