Spice-Rubbed Rib Eye Steak With Orange-Pineapple Chipotle Glaze

“Here's a delicious dry-rubbed rib eye served with an outstanding glaze, smoky from pureed chipotles in adobo, sweetened with orange and pineapple juice, then tempered by vinegar, lime and savory spices. It's versatile, too: you can make the glaze ahead of time and refrigerate it until ready to use, or don't reduce it to a glaze and use as a basting sauce in other recipes. The glaze/sauce is great on chicken and ribs as well. Adapted from Melinda Lee. Prep time includes making the the glaze; if it's made ahead, steaks will be ready in about 40 minutes.”
1hr 50mins
2 steaks

Ingredients Nutrition


  1. Prepare the glaze - you can make this ahead and reheat before use! In a saucepan blend the pineapple and orange juices with the vinegar, pureed chipotles and ground cumin. Bring to a boil, reduce the heat, and simmer uncovered until mixture is reduced by 2/3, 45-60 minutes.
  2. Remove from the heat and stir in the lime juice, cilantro and salt and pepper to taste. (If you want to use as a basting sauce for other recipes, stop here.) Return mixture to heat, bring to a boil, reduce heat and simmer to reduce by almost one half. The glaze or basting sauce will keep, covered and refrigerated, for one month.
  3. For the steak, combine the toasted cumin seeds, cracked peppercorns and salt in a small bowl. Rub the steaks on both sides with the spice mixture. Let sit at room temperature while you heat the grill.
  4. Grill the steaks over very hot coals (or pan-sear the steaks over high heat) about 7 minutes on each side for medium-rare, 1-2 minutes longer for medium, less for rare, checking carefully for doneness since the thickness of the steaks and intensity of heat will affect cooking time.
  5. Remove steaks from heat when just slightly underdone: cooking will continue while standing. Brush with glaze, and allow steaks to stand for 5-8 minutes. Serve on warmed plates, with extra glaze on the side.

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