Dry-Rubbed Rib Eye Steaks with Mesa Sauce

Bobby Flay

Dry-Rubbed Rib Eye Steaks with Mesa Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For Bobby's Dry Rub:

  • ¼

    cup paprika

  • 1

    cup ancho chile powder

  • 1

    Tbsp ground cumin

  • 1

    Tbsp ground coriander

  • 1

    tsp cayenne

  • 2

    tsp dry mustard

  • 2

    tsp dried oregano

  • 1

    Tbsp kosher salt

  • 1

    tsp 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

  • Mesa Steak Sauce:

  • 1

    cup ketchup

  • 2

    Tbsp freshly grated horseradish

  • 1

    Tbsp honey

  • 1

    Tbsp maple syrup

  • 1

    Tbsp ancho chile powder

  • 1

    Tbsp Dijon mustard

  • Salt and freshly ground pepper

Directions

For Bobby's 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.


Nutrition

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