Skillet Steak Adobo

This is quick and easy. My husband discovered this recipe several years ago, and makes a nice dinner for two, with  favorite Tex-Mex sides or a salad.

Ingredients

• 2 tsp ancho chile powder
•  ½ tsp finely ground black pepper
•  1/8 tsp ground cinnamon
•  1/8 tsp ground allspice
•  1 Tbs fresh lime juice
• 2 – 4 ½-inch-thick boneless rib-eye, New York strip, or T-bone steaks (6 to 8 oz. each)
•  Kosher salt (1 per person)
•  1 Tbs olive oil

Directions

1. In a small bowl, mix together the chile powder, pepper, cinnamon, and allspice.
2. Up to 15 minutes before starting to cook, brush a liberal coating of lime juice over one side of each steak, season generously with salt, and then sprinkle on a thin coating of the spices. (if wait any longer, the lime juice may begin to affect the texture of the meat.)
3. Heat the oil in a heavy 10-inch skillet over medium to medium-high heat. (Not too hot or the spices can scorch.)
4. When the oil is hot and shimmering, lay two of the steaks in the pan, seasoned side down. Cook 1 to 1½ minutes; flip and continue cooking until they are done as you like them, about 1 minute longer for medium rare. Repeat with the remaining steaks.

Tips: I like to set out the steaks from the refrigerator for 30 minutes or more to set, so not cold.