Steak Adobo
Some cooks mix the lime juice into the powdered spices to create a paste, but I find it easier to brush the juice onto the meat and then dust it with the spices.
Ingredients
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2 teaspoons ancho chile powder
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1/2 teaspoon finely ground black pepper
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1/8 teaspoon ground cinnamon
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1/8 teaspoon ground allspice
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1 tablespoon fresh lime juice
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Four 1/2-inch-thick boneless rib-eye, New York strip, or T-bone steaks (6 to 8 ounces each)
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Kosher salt
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1 tablespoon olive oil
Directions
1
In a small bowl, mix together the chile powder, pepper, cinnamon, and allspice. Brush a liberal coating of lime juice over one side of each steak, season generously with salt, and then sprinkle on a thin coating of the spices. This can be done up to 15 minutes before cooking; any longer and the lime juice may begin to affect the texture of the meat.
2
Heat the oil in a heavy 10-inch skillet over medium to medium-high heat. (It shouldn't be too hot or the spices can scorch.) When the oil is hot and shimmering, lay two of the steaks in the pan, seasoned side down. Allow them to cook 1 to 1-1/2 minutes; flip and continue cooking until they are done as you like them, about 1 minute longer for medium rare. Repeat with the remaining steaks.
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