- 8
Ingredients
- For Bobby's Dry Rub:
- 8 SERVINGS
- 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
- For the Steaks:
- 8 rib-eye steaks (10 ounces each)
- 1 cup Bobby's Dry Rub
- Olive oil for brushing the steaks
- 2 cups Mesa Barbecue Sauce
Preparation
Step 1
For Dry Rub:
Combine all the ingredients in a small bowl. Makes about 1 1/4 cups. Any extra will keep in a tightly covered glass jar for several months.
For the Steaks:
Preheat a gas or charcoal grill to high.
Rub each steak on one side with the dry rub, brush with olive oil, and grill, rub-side down, until golden brown, 3 to 4 minutes.
Turn over and continue grilling 4 to 5 minutes for medium rare.
Place on a large serving platter and brush with Mesa Barbecue Sauce.
MESA BBQ SAUCE
2 tablespoons canola oil
1 medium red onion, finely diced
3 garlic cloves, minced
8 plum tomatoes, seeded and coarsely 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
Heat the canola oil until almost smoking in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored, about 5 minutes.
Add the tomatoes and simmer 15 minutes.
Add the remaining ingredients and simmer 20 minutes.
Pour the mixture in a food processor and puree.
Pour into a medium bowl and let cool to room temperature.
May be refrigerated up to 1 week or frozen.