Bobby's World Famous Steak Rub from Mesa, Bar Americain and Bf Steak

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I had a fabulous rub recipe but lost it. This is the closest I've come to it, but it's not quite right. I cut back on the chili powder, added some onion and garlic powder and, since we really like very spicy food, added about 3 tbs of very hot red pepper that I use to make Kim Chee. I think next time, I'll marinade the meat in some coffee beforehand. Still, the steaks were very good. I don't understand why if the recipe is wrong, someone from FN doesn't fix it. Doesn't someone from Flay's staff read these?

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This is a fantastic rub. Made the rub per the recipe listed and it is beyond reproach. Just tried it on some broiled sirloin and it has to be the best steak rub I have ever had. Anxious to try on some other meats. The delightful flavor lingers. Give it a try, you will not be disappointed!

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Yes the chili powder listed is WAY off. I got this recipe directly from Bobby's website.

2T Ancho chile powder
2 teaspoons each:
Spanish paprika
Ground corinander
Dry mustard
Ground dried oregano
Ground cumin
1 teaspoon each salt and pepper

Then add additional salt and pepper to taste just before grilling. Personally I like to also add granulated garlic to the rub. I am giving the recipe as written here 2 stars, however if made in the correct amounts I give it 5.

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I agree with those that say too much chile powder. There is no sweet and almost no salt in this rub. I used it on flank steak tonight and it was not good at all, just tasted like chile powder.

As a follow up, I found the same recipe on a different site that makes much more sense:

2 tablespoons ancho chile powder
1 tablespoon Spanish paprika
1 tablespoon ground coriander
1 tablespoon dry mustard
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chile de arbol
Kosher salt
Freshly ground black pepper

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I'm fortunate enough to have a world-class spice merchant a few minutes from home. I went in there with the ingredient list for Bobby's rub and came out with everything I needed for under $20. I ground my coriander, oregano, cumin, pepper, and chile de arbol's fresh at home. The end result is a FANTASTIC kick of flavor to anything you put it on....steak, burgers, chicken, pork. The recipe gives you a lot so be prepared. And to answer the questions about the chile powder, I did use the entire 1 cup the recipe calls for and it worked out.

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Has anyone figured out yet whether the 1 cup of ancho chile powder is correct or not? I hesitate to make this as that is a LOT of chile powder and frankly it seems like it would be overwhelming. Also, I paid over $5 for a little spice jar full of it as that's all I could find around here. I'd like to try this rub out but reduce the entire recipe. Anyone?

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F Y I ... Used the rub at home for Labor Day BBQ. (We had had this rub when we ate at the MESA restaurant last summer. We got a 5 rib prime roast, we cut the roast from the ribs. We then put the rub on the bones with fresh crushed garlic. Re-assembled the prime rib roast with string, cooked on charcoal, etc. Bottom line, the flavors permeated the roast section and made very strong ribs. Great rub!

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Tasty. I cut he recipe in 1/3 and it was good. got 5 steaks out of it still. I used less chili than was requested and it turned out good. btw i'm only 17. very easy to cook.

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I have to echo a prior observation. This was really nothing more than a ton of Chile powder with some other spices tossed in. The recipe, as posted, cannot be correct. Should it really be 1/3 cup of chile powder as opposed to 1 entire cup? This was positively awful. All you could taste was chile powder. I've eaten at Chef Flay's establishment in Vegas, and I cannot beleive this is what they used there.

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I used this rub on steaks for my mom's b-day thinking it would be a big hit. I did not like the rub. I put it on the day before and all it tasted like was chili powder and that was about it. That was pretty much the consensus at the dinner table too.