Bobby's Dry Rubbed Rib Eye Steaks Recipe

Name: Bobby's Dry Rubbed Rib Eye Steaks Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Bobby's Dry Rub: Combine all ingredients in small bowl.
2
(
3
Mesa Barbecue Sauce: In large saucepan, heat canola oil over medium heat till almost smoking.
4
Sweat onion and garlic for 5 min, or possibly till softened but not colored.
5
Add in tomatoes.
6
Simmer for 15 min.
7
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.
8
Simmer for 20 min.
9
Pour mix into food processor.
10
Puree.
11
Pour into medium bowl.
12
Cold to room temperature.
13
May be refrigerated up to 1 week or possibly frzn.
14
(
15
To Cook: Preheat gas or possibly charcoal grill to high.
16
Rub 1 side of each steak with dry rub.
17
Brush with extra virgin olive oil.
18
Grill, rub-side down, for 3 to 4 min, or possibly till golden.
19
Turn over.
20
Grill for 4 to 5 min for medium-rare.
21
Place on large serving platter.
22
Brush with Mesa Barbecue Sauce.
23
This recipe yields 8 servings.

1440

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 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, and more.

Yes, Bobby's Dry Rubbed Rib Eye Steaks Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!