Texas Rib Eye Steaks With Chili Barbecue Sauce Recipes

Steps:

• Preheat a grill to high heat.
• Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.
• In a small bowl, combine all ingredients, to taste. Adjust the ratio of spices to your preference.

Steps:

• Mix first 4 ingredients in pie dish. Coat steaks with spice mixture and transfer to another dish. Cover; chill at least 8 hours.
• Spray grill racks with nonstick spray; prepare barbecue (medium heat). Grill steaks to desired doneness, moving and turning occasionally to prevent chili rub from burning, about 20 minutes for medium-rare. Serve steaks with pico de gallo.

Steps:

• Heat grill to medium-high heat.
• Mix all ingredients except steaks until blended.
• Grill steaks 4 to 6 min. on each side or until medium doneness (160ºF), brushing frequently with steak sauce mixture.
• Cut steaks in half to serve.

Steps:

• In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.

Steps:

• Combine 2 tsp of the brown sugar, the chili powder, cumin, pepper, and salt in a small bowl.
• Spray a small saucepan with nonstick spray and heat over medium-low.
• Add the onion and cook, stirring frequently, until softened, about 4 minutes.
• Add 1 tbls of the spice mixture, the remaining 1 tsp of brown sugar, the ketchup, water, steak sauce, and Worcestershire sauce; bring to a boil.
• Reduce the heat and cook, covered, stirring occasionally, until the flavors are blended, 10 minutes.
• Set aside and keep warm.
• Spray the grill rack with nonstick spray and heat the grill to medium high or prepare a medium-hot fire.
• Rub the steaks with the remaining spice mixture.
• Place on the grill rack and grill until an instant read-thermometer inserted into the side of each steak registers 130 degrees, 3-4 minutes on each side.
• Transfer to a platter, cover loosely with foil, and let stand 5 minutes (until the temperature increases to 135 degrees for medium rare).
• Serve with the sauce.

Steps:

• Combine all ingredients in a medium bowl.;
• Heat grill or grill pan to high.
• Rub each steak on 1 side with the dry rub. Brush with olive oil and grill, rub side down for 3 to 4 minutes or until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness. Turn the steaks over and brush the rub side with bbq sauce, turn over and grill for 1 minute.
• Remove steaks from grill and brush with additional bbq suace.
• Preheat oven to 400 degrees F. Butter a 9-inch square pan and sprinkle garlic over bottom of pan.
• Arrange 1/4 of the potatoes in the dish. Sprinkle with salt and pepper, then 1/3 of chiles and 1/3 of cilantro. Repeat layer of potatoes, chiles and cilantro 2 more times, seasoning potatoes with salt and pepper. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper. Cover pan with foil. Bake until potatoes are tender, about 1 hour 15 minutes. Uncover and sprinkle cheeses over potatoes. Bake until liquid thickens, about 15 minutes. Cool. Sprinkle with cilantro.

Steps:

• 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.
• Lightly brush or spray the tomatoes and onions with oil.
• Grill over direct high heat until slightly charred, 8-10 minutes, turning once.
• 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.
• 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.
• 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.
• The steaks: let the steaks stand at room temperature for 20-30 minutes before grilling.
• In a small bowl, combine the paprika, salt, brown sugar, and pepper.
• Lightly brush or spray the steaks on both sides with oil; season with the spice mixture.
• Grill the steaks over direct high heat until cooked to desired doneness, 6-8 minutes for medium-rare, brushing with sauce and turning once.
• Remove from grill and let rest for 3-5 minutes; serve warm with the reserved 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.

Steps:

• In a bowl stir together lime juice, chili powder, cumin, and salt and pepper to taste. Pat steaks dry and spread spice rub on both sides of each steak.
• Heat a well-seasoned ridged grill pan over high heat until hot but not smoking and grill steaks about 2 minutes on each side for medium-rare.

Steps:

• TO MAKE THE RUB: Using the spice grinder or mortar and pestle, crush the peppercorns. Place in a small bowl and thoroughly mix with the rest of the rub ingredients.TO MAKE THE SAUCE: In a small saucepan whisk together all the sauce ingredients with 1/4 cup water. Simmer over low heat for about 10 minutes, stirring occasionally, to allow the sugar to fully dissolve and all of the flavors to blend. Set aside while you grill the steaks.Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Press the rub into both sides of the steaks. Lightly brush or spray both sides of the steaks with the olive oil. Grill over Direct High heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for about 5 minutes. Serve warm with the sauce on the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Steps:

• To make the rub: using a spice grinder or mortar and pestle, crush the peppercorns; place in a small bowl and thoroughly mix with the rest of the rub ingredients.
• To make the sauce: in a small saucepan, whisk together all the sauce ingredients with ¼ water; simmer over low heat for about 10 minutes, stirring occasionally, to allow the sugar to fully dissolve and all of the flavors to blend; set aside while you grill the steaks.
• Allow steaks to stand a room temperature for 20-30 minutes before grilling.
• Press the rub into both sides of the steaks; lightly brush or spray both sides of the steaks with the olive oil.
• Grill over direct high heat until the internal temperature reaches 145° for medium rare, 8-10 minutes, turning once halfway through grilling time.
• Remove from the grill and allow to rest for about 5 minutes.
• Serve warm with the sauce on the side.