Name: Bistro Steak
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 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; 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

Directions

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

Whisk all of the ingredients in a bowl.

Bar Americain Steak Sauce

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.

Cook’s Note

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).