Ingredients

Makes 8 servings

　　

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

　　

For Bobby's Dry Rub:

Step 1

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:

Step 2

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.

　　Excerpted from Bobby Flay's Boy Meets Grill: With More Than 125 Bold New Recipes by Bobby Flay. Copyright © 1999 Bobby Flay. Published by Hyperion. All Rights Reserved. Available wherever books are sold.