Bobby's Dry Rubbed Rib-Eye Steak with Mesa Bbq Sauce and Yukon Gold Potato Gratin

Name: Bobby's Dry Rubbed Rib-Eye Steak with Mesa Bbq Sauce and Yukon Gold Potato Gratin
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters ancho chili powder; 473 milliliters Mesa BBQ Sauce, or your favorite; 1 teaspoon freshly ground black pepper; 1 teaspoon cayenne pepper; 237 milliliters chicken stock (if canned, low sodium); 118 milliliters coarsely chopped fresh cilantro leaves plus extra for garnish; 1 Tbsp dried coriander; 2 teaspoons dry mustard; 6 cloves garlic, peeled, finely chopped; 1 Tbsp ground cumin; 237 milliliters heavy cream; 237 milliliters Monterey Jack cheese; 4 servings Olive oil; 2 teaspoons dried oregano; 2 poblano chiles, roasted, peeled, seeded and diced; 118 milliliters queso anejo cheese; 907 grams rib-eye steaks each); 237 milliliters dry rub; 1 Tbsp salt; 907 grams Yukon gold potatoes, peeled and cut into 1/8-inch slices

You can never have too many American recipes, so give Bobby's Dry Rubbed Rib-Eye Steak with Mesa Bbq Sauce and Yukon Gold Potato Gratin a try. This recipe serves 4. One serving contains 1436 calories, 68g of protein, and 84g of fat. This recipe covers 62% of your daily requirements of vitamins and minerals. It works well as an expensive main course for valentin day. 1 person found this recipe to be scrumptious and satisfying. A mixture of ancho chili powder, garlic, rub, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 1 hour and 50 minutes.

Instructions

Combine all ingredients in a medium bowl.;

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Bowl

Heat grill or grill pan to high.

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Grill Pan

Grill

Rub each steak on 1 side with the dry rub.

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Steak

Dry Seasoning Rub

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. Turn the steaks over and brush the rub side with bbq sauce, turn over and grill for 1 minute.

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Barbecue Sauce

Olive Oil

Steak

Dry Seasoning Rub

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Grill

Remove steaks from grill and brush with additional bbq suace.

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Steak

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Grill

Preheat oven to 400 degrees F. Butter a 9-inch square pan and sprinkle garlic over bottom of pan.

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Butter

Garlic

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Oven

Frying Pan

Arrange 1/4 of the potatoes in the dish.

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Potato

Sprinkle with salt and pepper, then 1/3 of chiles and 1/3 of cilantro. Repeat layer of potatoes, chiles and cilantro 2 more times, seasoning potatoes with salt and pepper. Top with potatoes.

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Salt And Pepper

Seasoning

Cilantro

Potato

Chili Pepper

Pour broth over, then cream.

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Broth

Cream

Sprinkle with salt and pepper. Cover pan with foil.

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Salt And Pepper

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Aluminum Foil

Frying Pan

Bake until potatoes are tender, about 1 hour 15 minutes. Uncover and sprinkle cheeses over potatoes.

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Potato

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Oven

Bake until liquid thickens, about 15 minutes. Cool.

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Oven

Sprinkle with cilantro.

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Cilantro

Equipment

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Miranda Lambert County Road Merlot Wine with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.