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Bobby's Dry Rubbed Rib Eye Steaks Recipe

by Global Cookbook

Ingredients

8 pcs beef rib-eye steaks - (10 ounce ea) 1 cup. Bobby's Dry Rub (see below) Extra virgin olive oil == for brushing steaks 2 cups. Mesa Barbecue Sauce (see below) 1/4 cup. paprika 1 cup. ancho chile pwdr 1 Tbsp. grnd cumin 1 Tbsp. grnd coriander 1 tsp cayenne 2 tsp dry mustard 2 tsp dry oregano 1 Tbsp. kosher salt 1 tsp freshly-grnd black pepper 2 Tbsp. canola oil 1 med red onion finely diced

3 pcs garlic cloves chopped 8 pcs plum tomatoes seeded, diced 1/4 cup. ketchup 1/2 cup. red-wine vinegar 1 Tbsp. Worcestershire sauce 1/4 cup. water 3 Tbsp. dark molasses 2 Tbsp. Dijon mustard 2 Tbsp. dark brown sugar 1 Tbsp. honey 1 tsp cayenne 1 Tbsp. ancho chile pwdr 1 Tbsp. pasilla chile pwdr 1 Tbsp. paprika

Directions

1. Bobby's Dry Rub: Combine all ingredients in small bowl. (
2. Makes about 1 1/4 cup.)
3. Mesa Barbecue Sauce: In large saucepan, heat canola oil over medium heat till almost smoking. Sweat onion and garlic for 5 min, or possibly till softened but not colored. Add in tomatoes. Simmer for 15 min.
4. Add in remaining ingredients - ketchup, red-wine vinegar, Worcestershire sauce, water, dark molasses, Dijon mustard, dark brown sugar, honey, cayenne, ancho chile pwdr, pasilla chile pwdr and paprika. Simmer for 20 min.
5. Pour mix into food processor. Puree. Pour into medium bowl. Cold to room temperature. May be refrigerated up to 1 week or possibly frzn. (
6. Makes about 2 cups.)
7. To Cook: Preheat gas or possibly charcoal grill to high. Rub 1 side of each steak with dry rub. Brush with extra virgin olive oil. Grill, rub-side down, for 3 to 4 min, or possibly till golden. Turn over. Grill for 4 to 5 min for medium-rare. Place on large serving platter. Brush with Mesa Barbecue Sauce.
8. This recipe yields 8 servings.

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