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In a small bowl, combine the chili powder, salt, pepper, garlic powder, cumin, and cayenne.
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Pat the steaks dry and season both sides liberally with the spice mixture, pressing firmly to adhere.
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Heat a large skillet over medium high heat (cast iron is not a requirement but it does work best!). Add the oil and heat until shimmering. Add the steaks and do not touch for 2 minutes, until nicely browned.
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Flip the steaks and let cook undisturbed for another 2 minutes, then reduce the heat to medium and continue to cook, flipping as necessary, until cooked to your liking. I found this to be another 2 minutes for medium rare (125F on an instant read thermometer).
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Remove the steaks to a platter and top with butter. Let rest 5 minutes before slicing.
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Slice steak thinly against the grain. Top with the Avocado Cilantro Crema.
Chili Rubbed Steak with Avocado Crema
Ingredients Avocado Crema
- 1 ripe California Avocado
- 1/2 tablespoon dried cilantro
- 1 tablespoon lime juice
- 1 clove garlic, chopped
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon chipotle powder
- 1/4 cup heavy cream
Ingredients Chili Rubbed Steak
- 2 steaks
- 1 tablespoon olive oil
- 1 1/2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 2 tablespoons butter
Directions Avocado Crema
- Add the avocado, cilantro, lime juice, garlic, salt, pepper, and chipotle powder to a blender and blend until smooth. Add the cream and blend again until well combined. Set aside.
