Recipe courtesy of Ray's The Steaks
Episode: Washington DC
Entrecote Diablo
30 min
30 min
1 serving
30 min
30 min
1 serving


  • Two 7-ounce cans chipotle in adobo sauce
  • 1/4 cup red wine vinegar 
  • 1 tablespoon tomato paste 
  • 1 1/2 teaspoons granulated garlic 
  • 1 1/2 teaspoons granulated onion 
  • 1 1/2 teaspoons ground black pepper 
  • 1 to 2 teaspoons cayenne pepper, optional
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon ground turmeric 
  • 1/2 teaspoon ground cumin, optional
  • 1 cup canola oil 
  • One 10-ounce entrecote steak
  • Steak seasoning, for sprinkling
  • Sauteed garlic, for serving


Preheat the grill to 800 degrees F.

In the bowl of a food processor add the chipotles in adobo sauce, vinegar, tomato paste, garlic, onion, black pepper, cayenne if using, cinnamon, turmeric and cumin if using, and pulse to mix. Scrape the sides and blend, then pour the oil in slowly to emulsify into a light paste-like texture.

Sprinkle the steak with steak seasoning and cook for 3 minutes on each side for an initial sear. Brush the sauce on the steak, then flip and sear sauce-side down for 2 minutes, brushing the other side as it cooks. Repeat the brushing process one more time, each side should get two coats of sauce, 8 minutes total for medium rare. Top the steak with some sauteed garlic and serve.

Cook's Note

Although the steak seasoning at Rays the Steaks is a secret, they use a mixture of salt, black pepper, granulated garlic, granulated onion, smoked paprika and ground turmeric. You can make your own version of the seasoning or use your favorite store-bought steak seasoning. The entrecote cut is the strip end of the rib eye.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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