Bobby’s Dry Rubbed Rib-Eye Steak With Yukon Gold Gratin
Author: Hot Off The Grill Bobby Flay
Recipe Type: Dry Rub
- 1 cup ancho chile powder
- 1 tablespoon ground cumin
- 1 tablespoon dried coriander
- 1 teaspoon cayenne pepper
- 2 teaspoons dry mustard
- 2 teaspoons dried oregano
- 1 tablespoon salt
- 1 teaspoon freshly-ground black pepper
- 4 beef rib-eye steaks – (8 to 10 oz ea)
- 1 cup dry rub
- Olive oil (as needed)
- 2 cups Mesa BBQ Sauce (see recipe, or your favorite sauce)
Yukon Gold Gratin
- 2 poblano chiles (roasted, peeled,)
- seeded and diced
- 6 garlic cloves (finely chopped)
- 2 pounds Yukon gold potatoes (peeled, and)
- cut into ⅛” slices
- ½ cup coarsely-chopped fresh cilantro
- 1 cup chicken stock
- = (if canned, low sodium)
- 1 cup heavy cream
- 1 cup Monterey Jack cheese
- ½ cup queso anejo cheese
- Chopped fresh cilantro (for garnish)
- Combine all ingredients in a medium bowl.
- Heat grill pan over high heat. Rub each steak on 1 side with the dry 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. Remove from grill and brush with additional bbq suace.
Yukon Gold Gratin
- Preheat oven to 400 degrees. Butter a 9-inch square pan and sprinkle garlic over bottom of pan. Arrange ¼ of the potatoes in the dish. Sprinkle with salt and pepper, then ⅓ of chilies and ⅓ of cilantro.
- Repeat layer of potatoes, chiles and cilantro 2 more times, seasoning potatoes with salt and pepper. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper.
- Cover pan with foil. Bake until potatoes are tender, about 1 hour 15 minutes. Uncover and sprinkle cheeses over potatoes. Bake until liquid thickens, about 15 minutes. Cool. Sprinkle with cilantro.
- This recipe yields 4 servings.