Bobby's Dry Rubbed Rib-Eye Steak With Mesa Bbq Sauce And Yukon Gold Potato Gratin
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
47
Spice
40
Sweetness
52
Sourness
36
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Ancho Chili Powder1 tbsp
Ground Cumin1 tbsp
Coriander (dried)1 tsp
Cayenne Pepper2 tsps
Dry Mustard2 tsps
Oregano (dried)1 tbsp
Salt1 cup
Dry Rub6 cloves
Garlic (peeled, finely chopped)1 cup
Heavy Cream1 cup
Monterey Jack CheeseDirections:
1
Combine all ingredients in a medium bowl
2
; Heat grill or grill pan to high
3
Rub each steak on 1 side with the dry rub
4
Brush with olive oil and grill, rub side down for 3 to 4 minutes or until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness
5
Turn the steaks over and brush the rub side with bbq sauce, turn over and grill for 1 minute
6
Remove steaks from grill and brush with additional bbq suace
7
Preheat oven to 400 degrees F
8
Butter a 9-inch square pan and sprinkle garlic over bottom of pan
9
Arrange 1/4 of the potatoes in the dish
10
Sprinkle with salt and pepper, then 1/3 of chiles and 1/3 of cilantro
11
Repeat layer of potatoes, chiles and cilantro 2 more times, seasoning potatoes with salt and pepper
12
Top with potatoes
13
Pour broth over, then cream
14
Sprinkle with salt and pepper
15
Cover pan with foil
16
Bake until potatoes are tender, about 1 hour 15 minutes
17
Uncover and sprinkle cheeses over potatoes
18
Bake until liquid thickens, about 15 minutes
19
Cool
20
Sprinkle with cilantro