TEXAS RIB-EYE STEAKS WITH CHILI BARBECUE SAUCE

Texas Rib-Eye Steaks With Chili Barbecue Sauce image

Number Of Ingredients 17

FOR THE RUB:
1 tablespoon mixed peppercorn (black, white, pink, green)
1 teaspoon chili powder
1 teaspoon kosher salt
1 teaspoon light brown sugar
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
FOR THE SAUCE:
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 tablespoon dark brown sugar
1 teaspoon chili powder
1 teaspoon granulated onion
1/4 teaspoon freshly ground black pepper
4 Rib-eye beef steaks, about 3/4 lbs each and 1 to 11/4 inches thick
extra-virgin olive oil

Steps:

TO MAKE THE RUB: Using the spice grinder or mortar and pestle, crush the peppercorns. Place in a small bowl and thoroughly mix with the rest of the rub ingredients.TO MAKE THE SAUCE: In a small saucepan whisk together all the sauce ingredients with 1/4 cup water. Simmer over low heat for about 10 minutes, stirring occasionally, to allow the sugar to fully dissolve and all of the flavors to blend. Set aside while you grill the steaks.Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Press the rub into both sides of the steaks. Lightly brush or spray both sides of the steaks with the olive oil. Grill over Direct High heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for about 5 minutes. Serve warm with the sauce on the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves