Texas Rib Eye Steak And Onion Rings

Directions

• Step 1 GROUND CHILE PEPPER BLEND — dried red chili peppers, medium-hot
• Step 2 such as a mixture of guajillo and pasilla and chipotle
• Step 3 At least 2+1/2 hours and up to 12 hours before you plan to grill steaks, prepare dry rub, combining ingredients in a small bowl. Coat steaks thickly with mixture.
• Step 4 Wrap steaks in plastic and refrigerate.
• Step 5 About an hour before you plan to grill steaks, get the onion rings ready for frying. Place onion rings in a large bowl and cover with milk. In a paper or plastic sack, combine flour, paprika, dried chiles, cumin and salt and cayenne pepper to taste.
• Step 6 Pour at least 4 inches of oil in a Dutch oven or other large, heavy pan.
• Step 7 Remove steaks from refrigerator and let them sit at room temperature for about 30 minutes.
• Step 8 Fire up grill for a two-level fire capable of cooking first on high heat (1 to 2 seconds with the hand test) and then on medium heat (4 to 5 seconds with the hand test).
• Step 9 Grill steaks uncovered over high heat for 2+1/2 to 3 minutes per side.
• Step 10 Move steaks to medium heat, turning them again, and continue grilling for 2+1/2 to 3 minutes per side for medium-rare doneness. The steaks should be turned a minimum of three times, more often if juice begins to form on the surface. If grilling covered, sear both sides of the meat first on high heat uncovered for 2+1/2 to 4 minutes
• Step 11 finish cooking with the cover on over medium heat for 5 to 6 minutes, turning the steaks once midway.
• Step 12 Meanwhile, heat oil for the onion rings to 375 degrees. Drain onions and dredge them in the seasoned flour. Fry onions, in batches for 2 to 3 minutes or until crisp.