Rib Eye Steaks With Mexican Barbecue Sauce Recipe

Name: Rib Eye Steaks With Mexican Barbecue Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 1 large ancho chili, about 1/2 ounce, stem and seeds removed; 3 plum tomatoes, cored and cut in half lengthwise; 2 slices red onions, each about 1/2 inch thick; extra virgin olive oil; 2 garlic cloves, smashed; 3 tablespoons cider vinegar; 2 teaspoons light brown sugar; 1 teaspoon dried oregano; 1 teaspoon kosher salt; 1/2 teaspoon ground cumin; 1/2 teaspoon fresh ground black pepper; 1/4 teaspoon ground allspice; 1/8 teaspoon ground cloves; Steaks; 4 (12 ounce) rib eye steaks, about 1-inch thick; 1 teaspoon paprika; 1 teaspoon kosher salt; 1/2 teaspoon light brown sugar; 1/2 teaspoon fresh ground black pepper

Servings: persons

Sauce
1 large ancho chili, about 1/2 ounce, stem and seeds removed
3 plum tomatoes, cored and cut in half lengthwise
2 slices red onions, each about 1/2 inch thick
extra virgin olive oil
2 garlic cloves, smashed
3 tablespoons cider vinegar
2 teaspoons light brown sugar
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
Steaks
4 (12 ounce) rib eye steaks, about 1-inch thick
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon light brown sugar
1/2 teaspoon fresh ground black pepper

1
Make the sauce: in a small bowl, cover the ancho chile with 3/4 cup boiling and allow the chile to soften for 20-30 minutes, turning occasionally.
2
Lightly brush or spray the tomatoes and onions with oil.
3
Grill over direct high heat until slightly charred, 8-10 minutes, turning once.
4
Place the chile and soaking water, tomatoes, and onions in a blender or food processor; add in the remaining sauce ingredients; process until completely smooth, about 1 minute.
5
Pour the sauce into a saucepan; bring to a boil over high heat then decrease heat to a simmer and for 5-10 minutes; remove from heat.
6
Pour half of the sauce into a small bowl to brush on the steaks as they grill; reserve the rest to serve with the steaks.
7
The steaks: let the steaks stand at room temperature for 20-30 minutes before grilling.
8
In a small bowl, combine the paprika, salt, brown sugar, and pepper.
9
Lightly brush or spray the steaks on both sides with oil; season with the spice mixture.
10
Grill the steaks over direct high heat until cooked to desired doneness, 6-8 minutes for medium-rare, brushing with sauce and turning once.
11
Remove from grill and let rest for 3-5 minutes; serve warm with the reserved sauce.

388

kcal

Calories

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

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 20 ingredients. The key ingredients include: Sauce, 1 large ancho chili, about 1/2 ounce, stem and seeds removed, 3 plum tomatoes, cored and cut in half lengthwise, 2 slices red onions, each about 1/2 inch thick, and more.

Yes, Rib Eye Steaks With Mexican Barbecue Sauce falls under the Soups & Stews 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!

Rib Eye Steaks With Mexican Barbecue Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions