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Recipe for :

Texas Chili Steaks

This is one of the recipes from Kevin Taylor, the BBQ Guru. Kevin is the resident Chef at RecipeGoldmine and if you would like to have a look at the website click here.

Have a look at Kevin's Biography page to find out why and how he came to be interested in cooking, especially barbecuing, and Team Double Smoke. For a little insight to competing have a look at the article A league of their own, Competitive barbecuers have passion for grilling by Bonnie Blackburn, The Journal Gazette - click here.


4 Rib-eye Steaks

1 tablespoon Black peppercorns
1 teaspoon Chili powder
1 teaspoon Kosher (coarse) salt
1 teaspoon Brown sugar
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder

1/2 cup Ketchup
1 tablespoon Worcestershire sauce
1 tablespoon Red wine vinegar
1 tablespoon Brown sugar, dark
1 teaspoon Chili powder
1 teaspoon Onion powder
1/4 teaspoon Black pepper, coarsely ground

  • Crush the peppercorns and combine with all other ingredients.
  • Rub into meat on both sides.
  • Apply olive oil to both sides of the meat.
  • Grill over high direct heat for about 7 - 10 minutes.
  • Make the sauce in a small saucepan, add water until your desired consistency.
  • Simmer for 10 minutes and serve warm with steaks.

Kevin Taylor
BBQ Guru

Email Kevin if you have a question - click here