Best 13 Bobbys Dry Rubbed Rib Eye Steaks With Mesa Barbecue Sauce Recipes

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Get ready to tantalize your taste buds with Bobby's Dry Rubbed Rib Eye Steaks accompanied by the tantalizing Mesa Barbecue Sauce. This culinary masterpiece promises an explosion of flavors that will leave you craving for more. In this article, we will guide you through the steps of creating this delectable dish, providing insights into the perfect cooking techniques and the secrets behind the mouthwatering sauce. From selecting the finest cuts of rib eye steaks to preparing the savory dry rub and crafting the aromatic barbecue sauce, we'll unveil the culinary secrets that make this recipe a true delight. So, prepare your apron, fire up the grill, and let's embark on a culinary journey to savor Bobby's Dry Rubbed Rib Eye Steaks with Mesa Barbecue Sauce.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED RIB EYE STEAK WITH MANGO CHIMICHURRI



Grilled Rib Eye Steak with Mango Chimichurri image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 13

1 cup fresh cilantro leaves
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh mint leaves
4 cloves garlic, roughly chopped
3/4 cup olive oil, plus more if needed
1/4 cup red wine vinegar, plus more if needed
2 tablespoons honey
2 teaspoons paprika
Kosher salt and fresh cracked black pepper
1 ripe mango, finely diced
One 1 1/2 to 2-inch-thick well-marbled rib eye steak
Canola oil
Kosher salt and freshly ground black pepper

Steps:

  • Cook's Note: Remove the steaks from the refrigerator 20 minutes before cooking.
  • Preheat the grill to high.
  • For the mango chimichurri: Pulse the cilantro, parsley, mint and garlic in a food processor until coarsely chopped. Add in the oil, vinegar, honey and paprika, and salt and pepper, to taste. Continue pulsing to make a soupy vinaigrette (it will look a bit creamy until it settles), pouring in more oil and/or vinegar if too thick. Transfer the chimichurri to a glass bowl and fold in the diced mango. Set aside.
  • For the rib eye steak: Brush the steak with oil and sprinkle with salt and pepper on both sides. Grill until golden brown and slightly charred, 4 to 5 minutes. Flip the steaks and continue grilling 5 to 6 minutes longer. Remove from the grill and let rest 5 minutes.
  • Top each steak with a large dollop of the Mango Chimichurri and serve.

DRY-RUBBED RIB-EYE



Dry-Rubbed Rib-Eye image

Provided by Anne Burrell

Categories     main-dish

Time P1DT1h5m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons salt*
2 tablespoons brown sugar
1 teaspoon pulverized crushed red pepper
2 teaspoons pimenton (Smoked Spanish Paprika)
1 teaspoon garlic powder
Oil, for brushing grill
2 (22 to 24-ounce) bone-in rib-eye steaks
Extra-virgin olive oil

Steps:

  • Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged.
  • Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain. Drizzle with extra-virgin olive oil and serve immediately.

BOBBY'S WORLD FAMOUS STEAK RUB FROM MESA, BAR AMERICAIN AND BF STEAK



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

Provided by Bobby Flay

Categories     condiment

Time 15m

Yield about 2 cup

Number Of Ingredients 9

1 cup ancho chili powder
1/3 cup Spanish paprika
3 tablespoons ground dried oregano
3 tablespoons ground coriander
3 tablespoons dry mustard
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 teaspoons chile de arbol, optional

Steps:

  • Whisk together all ingredients. Store rub in a container with a tight fitting lid in a cool, dark, place.

BOURBON STREET RIB-EYE STEAK



Bourbon Street Rib-Eye Steak image

After eating this style of steak in a restaurant a few times, I worked on making my own marinade. The results are tender and do not have an overbearing bourbon taste. This marinade is very different from the only other one I have seen on this site.

Provided by Judy Diercks OReilly

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 15m

Yield 4

Number Of Ingredients 7

1 cup water
⅔ cup bourbon whiskey
½ cup soy sauce
¼ cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 (6 ounce) beef rib-eye steaks

Steps:

  • Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.

Nutrition Facts : Calories 615.9 calories, Carbohydrate 19.1 g, Cholesterol 112.6 mg, Fat 34.7 g, Fiber 0.3 g, Protein 31.9 g, SaturatedFat 14.1 g, Sodium 2029 mg, Sugar 15.3 g

BOBBY FLAY'S RIB RUB



Bobby Flay's Rib Rub image

Make and share this Bobby Flay's Rib Rub recipe from Food.com.

Provided by Eric R.

Categories     Pork

Time 10m

Yield 9 Tablespoons, 4 serving(s)

Number Of Ingredients 10

1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

Steps:

  • Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

DRY-RUBBED RIB EYE STEAK RESTAURANT STYLE



Dry-Rubbed Rib Eye Steak Restaurant Style image

The other day I saw Chef Anne Burrell demonstrate this delicious way to serve thick and tender steak! The brown sugar in the dry rub gives the steak a crusty finish, while the smoked paprika and other spices keep it savory. The recipe calls for Kosher salt - if you only have regular table salt, reduce the amount of salt to 1 1/2 - 2 tablespoons total. You need to refrigerate the seasoned steaks for several hours, a day, or longer. I personally don't recommend the 3 day chill period (shown in the published recipe) as the salt pulls moisture out of the meat and you may dry smaller steaks out completely. Chill time and grill preparation are not included in the prep time.

Provided by ninja

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons kosher salt (to taste)
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes, pulverized
2 teaspoons spanish smoked paprika
1 teaspoon garlic powder
oil, for brushing grill
2 (22 -24 ounce) bone-in rib eye steaks, about 2-inches thick
extra virgin olive oil

Steps:

  • Combine all the spices in a bowl. Stir to evenly distribute all the ingredients. If you want to monitor the amount of salt, combine all the spices except the salt in a bowl. Add 1 tablespoon Kosher salt and stir. Taste the rub and then gradually add more salt to taste.
  • Rub the outside of each steak on all sides generously with the rub and store any leftovers in an airtight container. Wrap each steak in plastic wrap two times, and refrigerate up to 24 hours (my preference) or at most 3 days. This makes the steak taste aged.
  • Preheat a gas or charcoal grill until hot. Brush the grill to remove any left over food, then oil the grill. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and let them come to room temperature. Just before cooking, remove the plastic wrap and lightly oil the steaks with extra-virgin olive oil.
  • Place the steaks on a very hot grill and char both sides of the steaks, a few minutes per side. When the outsides of the steaks have become well seared, move the steaks to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.
  • Remove steaks from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain in slices to the thickness you prefer, up to 1 inch thick. Add the bone to the serving plate if you have folks who will appreciate it. If desired, drizzle the meat with extra-virgin olive oil. Serve immediately.

Nutrition Facts : Calories 888.6, Fat 69.1, SaturatedFat 28.1, Cholesterol 212.4, Sodium 5410.6, Carbohydrate 8.1, Fiber 0.5, Sugar 6.9, Protein 55

MARINATED RIB-EYES



Marinated Rib-Eyes image

Actually, this is an excellent marinade for any steak. The marinade mainly consists of Worcestershire sauce and brown sugar. The sugar makes the steaks tender and gives just a hint of sweetness. I sometimes add some Dijon mustard or red pepper flakes for a little zing.

Provided by DELLAKAY

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 1h25m

Yield 4

Number Of Ingredients 6

4 (1/2 pound) rib-eye steaks
garlic powder to taste
onion powder to taste
salt and pepper to taste
1 ¾ cups Worcestershire sauce
⅓ cup brown sugar

Steps:

  • Season the steaks with the garlic powder, onion powder, salt, and pepper, and set aside.
  • Pour the Worcestershire sauce and brown sugar into a large resealable plastic bag, seal, and shake to mix. Pour half of the marinade into another large resealable bag. Place two steaks in each bag, and turn to coat. Squeeze out excess air, and seal the bags. Refrigerate for at least 1 hour.
  • Preheat grill for high heat. Drain the marinade from the steaks into a small saucepan, and bring to a boil; boil for several minutes.
  • Brush grill grate with oil. Grill steaks 7 minutes per side, to desired doneness. Baste often with the boiled marinade during the final 5 minutes of cook time.

Nutrition Facts : Calories 757.2 calories, Carbohydrate 41.1 g, Cholesterol 152.1 mg, Fat 46.8 g, Fiber 0 g, Protein 40.4 g, SaturatedFat 19 g, Sodium 1298.5 mg, Sugar 29.7 g

BBQ RIB EYE STEAK



BBQ Rib Eye Steak image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 15

1 teaspoon minced garlic
2 sprigs rosemary
1 cup olive oil
Two 12- ounce rib eye steaks
2 ounces sweet butter
1 tablespoon grated Spanish onion
1 teaspoon minced fresh garlic
3/4 cup sugar
8 ounces Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon jerk seasoning
Salt and pepper to taste
1 1/4 cups catsup
1 teaspoon yellow mustard
1 tablespoon white vinegar

Steps:

  • For the marinade: Combine garlic, rosemary, and olive oil in glass dish or stainless-steel bowl. Place steaks in olive oil mixture. Marinate steak for 1 hour before cooking.
  • For the sauce: On a low heat, melt butter in a small saucepan. Add grated onions, minced garlic, and sugar. Using a wooden spoon, stir mixture well for approximately 3 minutes. Add remaining ingredients. Allow sauce to simmer 8 minutes stirring occasionally.
  • To prepare the steak: Heat cast iron skillet (with grill marks) until skillet is very hot. Remove steaks from marinade and pat semi-dry. Place steaks in hot skillet and cook to desired temperature. Baste steak with BBQ sauce to taste.

BOBBY'S DRY-RUBBED RIB-EYE STEAKS WITH MESA BARBECUE SAUCE



Bobby's Dry-Rubbed Rib-Eye Steaks with Mesa Barbecue Sauce image

Provided by Bobby Flay

Categories     Beef     Fourth of July     Graduation     Father's Day     Backyard BBQ     Dinner     Meat     Steak     Summer     Tailgating     Family Reunion     Grill     Grill/Barbecue     Party     Advance Prep Required

Yield Makes 8 servings

Number Of Ingredients 15

For Bobby's Dry Rub:
1/4 cup paprika
1 cup ancho chile powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon cayenne
2 teaspoons dry mustard
2 teaspoons dried oregano
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
For the Steaks:
8 rib-eye steaks (10 ounces each)
1 cup Bobby's Dry Rub
Olive oil for brushing the steaks
2 cups Mesa Barbecue 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.

MESA BARBECUE SAUCE



Mesa Barbecue Sauce image

Provided by Bobby Flay

Categories     Sauce     Tomato     Vegetable     Fourth of July     Graduation     Father's Day     Backyard BBQ     Condiment     Summer     Tailgating     Family Reunion     Party

Yield Makes about 2 cups

Number Of Ingredients 16

2 tablespoons canola oil
1 medium red onion, finely diced
3 garlic cloves, minced
8 plum tomatoes, seeded and coarsely diced
1/4 cup ketchup
1/2 cup red wine vinegar
1 tablespoon Worcestershire sauce
1/4 cup water
3 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon ancho chile powder (see Note)
1 tablespoon pasilla chile powder (see Note)
1 tablespoon paprika

Steps:

  • Heat the canola oil until almost smoking in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored, about 5 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes. Pour the mixture in a food processor and puree.
  • Pour into a medium bowl and let cool to room temperature. May be refrigerated up to 1 week or frozen.

SPICE-CRUSTED NEW YORK STRIP STEAKS WITH MESA GRILL STEAK SAUCE



Spice-Crusted New York Strip Steaks With Mesa Grill Steak Sauce image

This is a fantastic recipe from Bobby Flay's Mesa Grill cookbook. The steaks are packed full of spicy, rich flavors that will have you asking for more. You can make the recipe #301226 ahead of time to enjoy with your steaks. Enjoy.

Provided by CarolAT

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons dried ancho chile powder
1 tablespoon 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 arbol chiles
1 tablespoon kosher salt (plus extra to season)
1 tablespoon black pepper, freshly ground (plus extra to season)
4 (12 ounce) New York strip steaks
2 tablespoons canola oil
mesa grill steak sauce (Mesa Grill Steak Sauce)

Steps:

  • To make the spice rub, combine the ancho powder, paprika, coriander, dry mustard, oregano, cumin, chile de arbol, 1 tablespoon salt, and 1 tablespoon pepper in a small bowl.
  • Preheat a grill to medium-high or preheat a grill pan over medium-high heat. Brush both sides of the steaks with the oil and season with salt and pepper. Rub one side of each steak with about 2 tablespoons of the spice mixture.
  • Grill the steaks, rub side down, until lightly charred and a crust has formed, 3 to 4 minutes. Flip over the steaks and continue grilling for 5 to 6 minutes more for medium-rare; the steaks will be bright pink in the middle.
  • Spoon some of the Mesa Grill steak sauce into the center of each of 4 plates and top with the steaks. Or serve the sauce on the side for dipping.

RIB EYE STEAKS WITH MEXICAN BARBECUE SAUCE



Rib Eye Steaks With Mexican Barbecue Sauce image

Make and share this Rib Eye Steaks With Mexican Barbecue Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time 1h3m

Yield 4 serving(s)

Number Of Ingredients 18

1 large ancho chili, about 1/2 ounce, stem and seeds removed
3 plum tomatoes, cored and cut in half lengthwise
2 slices red onions, each about 1/2 inch thick
extra virgin olive oil
2 garlic cloves, smashed
3 tablespoons cider vinegar
2 teaspoons light brown sugar
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
4 (12 ounce) rib eye steaks, about 1-inch thick
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon light brown sugar
1/2 teaspoon fresh ground black pepper

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.

Nutrition Facts : Calories 976, Fat 75.7, SaturatedFat 30.7, Cholesterol 231.3, Sodium 1070, Carbohydrate 9.2, Fiber 2.1, Sugar 4.4, Protein 60.9

COFFEE-RUBBED RIBEYE STEAKS



Coffee-Rubbed Ribeye Steaks image

This is based on a Bobby Flay recipe, modified to use ingredients I commonly have on hand. I also BBQ the steaks instead of pan-frying. The rub adds a very nice spice to these delicious ribeyes!

Provided by profken

Categories     Steak

Time 35m

Yield 1 steak, 4 serving(s)

Number Of Ingredients 12

1/4 cup chili powder
1/4 cup coffee (finely ground)
2 tablespoons paprika (Spanish paprika is best)
2 tablespoons brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger
2 -4 tablespoons olive oil
4 rib eye steaks (can use other types of steak as well)

Steps:

  • Mix all spices together in a small bowl.
  • Brush steaks on both sides with olive oil.
  • Rub each side of the steaks with 1-2 tablespoons of the spice mixture.
  • Let steaks stand out of refrigerator for 1/2 hour.
  • Preheat BBQ grill to high.
  • Cook steaks directly on grill for 2 minutes, flip and rotate 1/4 turn. Repeat three more times until steaks have been cooking for 8 minutes total, 4 on each side. The rotation will leave nice grill marks on the steaks.
  • Move steaks to upper rack of grill, reduce heat to medium, and close lid.
  • Continue cooking, flipping every few minutes, until desired doneness is reached. I find 1 1/2 inch thick steaks generally take 16-18 minutes of total cooking time to reach Medium rareness.

Nutrition Facts : Calories 139.8, Fat 9.3, SaturatedFat 1.3, Sodium 1883.1, Carbohydrate 16.1, Fiber 5.6, Sugar 7.8, Protein 2.5

Tips:

  • For the perfect medium-rare steak, cook the rib-eye steaks for 10-12 minutes per side over medium-high heat.
  • To make sure the steaks are cooked evenly, use a meat thermometer to check the internal temperature. The internal temperature should reach 135°F for medium-rare.
  • Let the steaks rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
  • For the best results, use high-quality rib-eye steaks. Look for steaks that are well-marbled with fat, as this will help to keep the steak moist and flavorful during cooking.
  • Be sure to season the steaks generously with Bobby's Dry Rub before cooking. This will help to create a flavorful crust on the outside of the steak.
  • If you don't have time to make your own barbecue sauce, you can use a store-bought sauce. However, be sure to choose a sauce that is thick and flavorful, such as Mesa Barbecue Sauce.

Conclusion:

Bobby's Dry Rubbed Rib-Eye Steaks with Mesa Barbecue Sauce is a delicious and easy-to-make dish that is perfect for any occasion. The steaks are cooked to perfection and the barbecue sauce is thick and flavorful. This dish is sure to be a hit with everyone who tries it.

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