Dry-Rubbed Rib-Eye Steaks

By á-174942

Ingredients

• DRY RUB:
• 8 beef rib-eye steaks - (10 oz ea)
• 1 cup Dry Rub (see below)
• Olive oil for brushing steaks
• 2 cups Mesa Barbecue Sauce (see below)
• 1/4 cup paprika
• 1 cup ancho chile powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon cayenne
• 2 teaspoons dry mustard
• 2 teaspoons dried oregano
• 1 tablespoon kosher salt
• 1 teaspoon freshly-ground black pepper
• MESA BARBECUE SAUCE:
• 2 tablespoons canola oil
• 1 medium red onion finely diced
• 3 garlic cloves minced
• 8 plum tomatoes seeded, diced
• 1/4 cup ketchup
• 1/2 cup red-wine vinegar
• 1 tablespoon Worcestershire sauce
• 1/4 cup water
• 3 tablespoons dark molasses
• 2 tablespoons Dijon mustard
• 2 tablespoons dark brown sugar
• 1 tablespoon honey
• 1 teaspoon cayenne
• 1 tablespoon ancho chile powder
• 1 tablespoon pasilla chile powder
• 1 tablespoon paprika

Details

Servings 8

Preparation

Step 1

*Dry Rub:* Combine all ingredients in small bowl. (Makes about 1 1/4 cups)

*Mesa Barbecue Sauce:* In large saucepan, heat canola oil over medium heat until almost smoking. Sweat onion and garlic for 5 minutes, or until softened but not colored. Add tomatoes. Simmer for 15 minutes.

Add remaining ingredients -- ketchup, red-wine vinegar, Worcestershire sauce, water, dark molasses, Dijon mustard, dark brown sugar, honey, cayenne, ancho chile powder, pasilla chile powder and paprika. Simmer for 20 minutes.

Pour mixture into food processor. Puree. Pour into medium bowl. Cool to room temperature. May be refrigerated up to 1 week or frozen. (Makes about 2 cups)

*To Cook:* Preheat gas or charcoal grill to high. Rub 1 side of each steak with dry rub. Brush with olive oil. Grill, rub-side down, for 3 to 4 minutes, or until golden brown. Turn over. Grill for 4 to 5 minutes for medium-rare. Place on large serving platter. Brush with Mesa Barbecue Sauce.

This recipe yields 8 servings.