Ancho Chili Cowboy Steak Rub


  • 1 tablespoon cumin seeds, toasted
  • 1 tablespoon coriander seeds, toasted
  • 1 tablespoon fennel seeds, toasted
  • 1 tablespoon mustard seeds, toasted
  • 3 tablespoons ancho chili powder
  • 2 tablespoon spanish paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon roasted garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon dried parsley leaves
  • 1/2 cup good quality olive oil
  • Kosher salt and fresh ground peppercorn, to taste


  • Toast first four spices over medium heat in a dry, heavy-bottom skillet. Prepare until just golden brown in color and fragrant. Remove from heat and set aside to cool.
  • Add all spices into a food processor, coffee grinder or pestle and mortar. Work the spices down to a coarse powder. Drizzle in olive oil and seaon to taste with kosher salt and fresh ground peppercorn. Use immediately, or reserve in an air-tight container for up to 2 weeks.