DRY RUBBED RIB EYES w/MESA BBQ SAUCE

By BobD

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

Details

Servings 8
Adapted from epicurious.com

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.