Recipe information
Yield
Makes 8 servings
Ingredients
For Bobby's Dry Rub:
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
For Bobby's Dry Rub:
Step 1
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:
Step 2
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.
Excerpted from Bobby Flay's Boy Meets Grill: With More Than 125 Bold New Recipes by Bobby Flay. Copyright © 1999 Bobby Flay. Published by Hyperion. All Rights Reserved. Available wherever books are sold.
