Best Bobbys Dry Rubbed Rib Eye Steaks With Mesa Barbecue Sauce Recipes

BOBBY FLAY'S JERK RUBBED RIB EYE WITH GREEN ONION-HABANERO SAUCE

Steps:

• Combine the red and green onions, chiles, ginger, garlic, thyme, cinnamon, allspice, cloves, honey, 2 teaspoons salt, 1/2 teaspoon pepper, the lime juice, and the oil in a food processor and process until almost smooth (it should be just a little chunky).
• Remove the steaks from the refrigerator 30 minutes before grilling.
• Heat a grill to medium-high or a grill pan over medium-high heat.
• Season the steaks on both sides with salt and pepper, and rub on both sides with the wet rub. Grill until they are golden brown and the rub has formed a crust, about 5 minutes. Flip the steaks over, reduce the heat to medium, close the cover (if using a grill), and continue cooking to medium-rare, about 7 minutes. Remove the steaks from the grill and let rest for 5 minutes before slicing.
• Top each serving with some of the Green Onion-Habanero Sauce.
• Green Onion-Habanero Sauce
• Combine the oil, green onions, habanero, garlic, cilantro, and lime juice in a food processor and process until smooth. The mixture should have the texture of a slightly thin pesto. If it is too thick, add water, a tablespoon at a time, and process. Season with salt and pepper.

SPICE-CRUSTED NEW YORK STRIP STEAKS WITH MESA GRILL STEAK SAUCE

Steps:

• To make the spice rub, combine the ancho powder, paprika, coriander, dry mustard, oregano, cumin, chile de arbol, 1 tablespoon salt, and 1 tablespoon pepper in a small bowl.
• Preheat a grill to medium-high or preheat a grill pan over medium-high heat. Brush both sides of the steaks with the oil and season with salt and pepper. Rub one side of each steak with about 2 tablespoons of the spice mixture.
• Grill the steaks, rub side down, until lightly charred and a crust has formed, 3 to 4 minutes. Flip over the steaks and continue grilling for 5 to 6 minutes more for medium-rare; the steaks will be bright pink in the middle.
• Spoon some of the Mesa Grill steak sauce into the center of each of 4 plates and top with the steaks. Or serve the sauce on the side for dipping.

BOBBY'S WORLD FAMOUS STEAK RUB FROM MESA, BAR AMERICAIN AND BF STEAK

Steps:

• Whisk together all ingredients. Store rub in a container with a tight fitting lid in a cool, dark, place.

DRY RUBBED RIB EYE WITH MUSHROOM SAUCE

Steps:

• For the steak: Combine all the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Let sit for a few minutes.
• Preheat a saute pan or cast iron skillet over high heat.
• Lightly oil the steaks. Place the steaks in a very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare.
• Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
• For the mushroom sauce: Drain the fat from the pan. Add the shallots and bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes and add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
• Add the mushrooms, season with salt, and stir to coat with oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
• Add the brandy and cook until it has reduced by half.
• Add the veal demi-glaze. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
• Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
• Slice the steak on the bias across the grain leaving a few bites of meat on the bone. Serve slices and meat on the bone over Crispy Smashed Potatoes and top with mushroom sauce. Serve with Glazed Carrots on the side.
• Place the potatoes in a saucepan filled with cold water. Salt the water. Bring the potatoes to a boil over medium-high heat. Cook until just tender, 8 to 10 minutes. Drain the potatoes.
• Heat the olive oil in a pan with high sides over high heat. Stir in the garlic and cook for 1 minute. Stir in the crushed red pepper. Add the potatoes and saute until beginning to brown. Lightly smash the potatoes and flip them to brown the other side. Season with salt and keep warm.
• Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve.
• To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup water. Bring the pan to medium heat, swirling occasionally. When most of the water has reduced and the mixture seems homogenous, remove the garlic and add the carrots and stir until they are coated. Cook until the carrots are completely coated and hot, another 2 to 3 minutes.

DRY-RUBBED RIB EYE STEAK RESTAURANT STYLE

Steps:

• Combine all the spices in a bowl. Stir to evenly distribute all the ingredients. If you want to monitor the amount of salt, combine all the spices except the salt in a bowl. Add 1 tablespoon Kosher salt and stir. Taste the rub and then gradually add more salt to taste.
• Rub the outside of each steak on all sides generously with the rub and store any leftovers in an airtight container. Wrap each steak in plastic wrap two times, and refrigerate up to 24 hours (my preference) or at most 3 days. This makes the steak taste aged.
• Preheat a gas or charcoal grill until hot. Brush the grill to remove any left over food, then oil the grill. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and let them come to room temperature. Just before cooking, remove the plastic wrap and lightly oil the steaks with extra-virgin olive oil.
• Place the steaks on a very hot grill and char both sides of the steaks, a few minutes per side. When the outsides of the steaks have become well seared, move the steaks to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.
• Remove steaks from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain in slices to the thickness you prefer, up to 1 inch thick. Add the bone to the serving plate if you have folks who will appreciate it. If desired, drizzle the meat with extra-virgin olive oil. Serve immediately.

SPANISH SPICE RUBBED RIB-EYE WITH SHERRY VINEGAR STEAK SAUCE

Steps:

• Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth, watching for steak sauce consistency. Can be made 1 day in advance and refrigerated.
• Whisk together the paprika, ancho chili powder, mustard, fennel, salt and pepper in a small bowl until combined.
• Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered at room temperature.
• Preheat grill to high.
• Brush the steaks on both sides with oil and season liberally with salt and black pepper. Rub 1 side of each steak with 1 tablespoon of the rub. Place the steaks on the grill, rub-side down and let cook until golden brown and slightly charred, 3 to 4 minutes. Turn the steak over and continue grilling 4 to 5 minutes for medium-rare doneness (internal temperature 135 degrees F), medium doneness (140 degrees F), medium-well doneness (150 degrees F). Remove the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. Serve with the Sherry Vinegar Steak Sauce on the side.

DRY-RUBBED RIB-EYE

Steps:

• Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged.
• Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain. Drizzle with extra-virgin olive oil and serve immediately.

COFFEE RUBBED RIB-EYE

Steps:

• Combine all spices in a bowl.
• Preheat oven to 425 degrees F.
• Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

BOBBY'S DRY-RUBBED RIB-EYE STEAKS WITH MESA BARBECUE SAUCE

Steps:

• 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.