A steak right out of the Old West;bold with a dynamic blend of seasonings and stout.

4 teaspoons ground red chile powder*
1 teaspoon ground coriander
1 teaspoon cumin seeds
1/2 teaspoon freshly ground pepper
4 boneless beef rib-eye steaks (1 inch thick)
1/2 teaspoon kosher (coarse) salt
1 tablespoon olive oil
2 large garlic cloves, minced
1/2 cup Russian stout

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1. In small nonstick skillet over medium heat, toast chile powder, coriander, cumin and pepper 1 to 1 1/2 minutes or until mixture becomes fragrant, stirring constantly. Place on plate.

2. Sprinkle mixture over both sides of steaks. Sprinkle with salt.

3. Heat large heavy skillet over medium-high heat until hot. Add oil; heat until hot. Add steaks; cook 8 to 10 minutes for medium-rare, turning once.

4. Remove steaks from skillet; pour off drippings. Reduce heat to low. Add garlic; sauté briefly, being careful not to burn garlic. Increase heat to high; add stout and boil 2 to 3 minutes or until slightly thickened, scraping browned bits from bottom of skillet. Pour sauce over steaks.

TIP *Ground red chile powder is made from dried red chiles. It can range from mild to hot. If it is unavailable, use chili powder, a combination of dried red chiles, garlic, oregano and other seasonings.