Brush four 12-ounce boneless rib-eyes with canola oil, season with salt and rub with Chili Spice Rub (recipe below) on one side. Grill rub-side down over high heat, 3 to 4 minutes. Flip, cover and grill 5 to 6 more minutes (for medium-rare). Serve with Bar Americain Steak Sauce (recipe below).

Chili Spice Rub

1/4 cup ancho chile powder

1 1/2 tablespoons sweet paprika

2 teaspoons dried oregano

2 teaspoons ground coriander

2 teaspoons dry mustard

2 teaspoons kosher salt

2 teaspoons freshly ground pepper

1 teaspoon ground cumin

Whisk all of the ingredients in a bowl.

Bar Americain Steak Sauce

1/4 cup dijon mustard

1/4 cup whole-grain mustard

1/4 cup molasses

2 tablespoons ketchup

2 tablespoons honey

1 tablespoon horseradish, drained

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

Whisk all of the ingredients in a bowl. Cover and refrigerate at least 30 minutes or up to 1 day. Bring to room temperature before serving.

Photograph by Steve Giralt