Long Meadow Ranch

California Rancho Ribeye Steaks


"I'm not a cowboy, but if I were, this would be one of my signatures. Some of the items in the rub recipe may sound exotic, but mainly it’s all of the things you can find in prepared chili powder at the grocery store. I just think these ratios are a little more tasty, and won’t vary if from brand-to-brand. I buy all of my spices from Shuli and Ronit, down at Whole Spice in the Oxbow Market. Those guys are the best!   I like to serve this with rice, beans, and some corn tortillas on the side…"
-  Sheamus


For Beef:
4 LMR Grass-fed Beef Ribeye Steaks

For the Rub:
1 tsp Cumin, freshly ground
½ tsp Dried oregano, freshly ground
½ tsp paprika
1 tsp smoked paprika
1 tsp granulated garlic
½ tsp Chipotle powder
½ tsp Pasilla powder
½ tsp New Mexico chili powder
1 tsp prepared chili powder
1 tablespoon Kosher salt
1 tsp sugar



Season both sides of the ribeye steaks generously with rub. Let sit for at least one hour, but not more than three at room temperature.

Prepare coals, or heat a cast iron pan to medium-high heat on the stove top. If grilling, apply 1 tsp of Napa Valley Select olive oil to each cut of beef. If cooking on the stove top, apply a little oil to the pan and add the steaks cooking only two at a time, in order to not “steam” beef, and get a nice crust.

Cook for 3-4 minutes on each side and transfer to a cutting board. Let rest for 2-3 minutes, then slice.

Transfer to a serving platter and sprinkle with a little more seasoning. Squeeze lime over beef and serve.

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