Pepper-Ancho Rubbed Ribeye Filets with Mango Slaw

Treat yourself to these beef steaks rubbed with a Mexican-flavored mixture of fresh thyme and ancho chili served with a fresh homemade cabbage, mango and avocado slaw.

  • 1 hr
    15 min
  • 4
  • 450
  • 28 g

Ingredients & Cooking


  • 1/4 cup fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ancho chile powder
  • 1/3 cup olive oil
  • 1 package (1 pound) coleslaw mix (about 6 cups)
  • 1 cup diced fresh or jarred mango
  • 1 medium avocado, thinly sliced
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon ancho chile powder
  • 1/2 teaspoon coarse grind black pepper
  • 1/4 teaspoon ground red pepper


  1. To prepare Slaw, combine lime juice, salt and chile powder in small bowl; gradually whisk in oil until blended. Set aside. Combine remaining slaw ingredients in large bowl. Add dressing; toss gently to coat. Let stand while preparing beef or refrigerate, covered, up to 4 hours.
  2. Preheat oven to 350°F. Combine Rub ingredients; press evenly onto beef Ribeye Filets. Heat heavy, ovenproof, nonstick, skillet over medium heat until hot. Place filets in skillet and brown 2 minutes; turn filets over and place skillet into preheated oven.
  3. Cook's Tip: If oven-safe skillet is not available, transfer browned filets to rimmed baking sheet. Cook 3 to 5 minutes longer for medium rare to medium doneness. Proceed as directed.
  4. Cook in 350°F oven 20 to 24 minutes for medium rare; 25 to 28 minutes for medium doneness. Remove from oven when internal temperature reaches 135°F for medium rare; 150°F for medium. Transfer filets to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
  5. Carve filets into slices; serve with slaw.

Safe Handling Tips

Nutrition Information

Butcher Counter

Ribeye Filet Rib Primal

An unquestionably tender but smaller Ribeye Steak. Perfectly portioned for the grill.
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