Dry-Rubbed Rib Eye Steaks with Mesa Sauce

By rossboys

Bobby Flay

Ingredients

• For Bobby's Dry Rub:
• 1/4 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

Details

Servings 8

Preparation

Step 1

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.