Bistro Steak

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

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

  • 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


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    This recipe is featured in:

    Great Grilled Mains