WEEKDAYS 1e|12c|p

Rib Steak with Adobo Rub

Michael Lomanaco
Servings: 4
1 to 30 min
Part 1 of 2

Michael's smokey, spicy, man-sized steak is fit for a king!

  • Ingredients
  • step-by-step directions
Rib Steak with Adobo Rub
  • 4 Boneless Rib Steaks (1" thickness)
  • Kosher Salt
  • Olive Oil
  • For Adobo Rub
  • 2 tablespoons Ground Ginger
  • 2 tablespoons Garlic Powder
  • 2 tablespoons Onion Powder
  • 2 tablespoons Ground Cumin
  • 2 tablespoons Dark Brown Sugar
  • 2 tablespoons Paprika
  • 2 tablespoons Ancho Chili Powder
  • 2 tablespoons Ground Black Pepper
  • Quick Salad
  • 1 large ripe Tomato (sliced 1/2-inch thick)
  • 1 bunch Watercress (trimmed)
  • 1 Red Onion (sliced)
  • Olive Oil
  • Sherry Vinegar
  • Prepare the Adobo rub by combining all the ingredients in a large bowl or on a platter. Dip each Rib Steak in the Adobo rub and coat both sides evenly. Keep refrigerated till needed.
  • To cook the Rib Steaks:
  •  Preheat outdoor grill to high heat.
  • Season the Adobo-Coated Rib Steak with Kosher Salt and sear the first side for 3-4 minutes before turning to cook the second side. Cook till desired doneness.
  • Allow the finished Steaks to rest 10 minutes before serving.
  • Toss Tomato, Red Onion, and Watercress very lightly in Olive Oil and Sherry Vinegar and serve alongside Steak.


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