Best 2 Bobbys World Famous Steak Rub From Mesa Bar Americain And Bf Steak Recipes

**Discover Bobby's World-Famous Steak Rub and Tantalizing Recipes from Mesa Bar Americain and BF Steak:**

Embark on a culinary journey to savor the delectable flavors of Bobby Flay's world-renowned steak rub, a secret blend of spices that elevates any steak to an extraordinary experience. This article presents a collection of exceptional recipes from Mesa Bar Americain and BF Steak, showcasing the versatility of this iconic rub. From the classic Grilled Rib Eye Steak with Chimichurri Sauce to the succulent Filet Mignon with Béarnaise Sauce, each recipe promises an explosion of taste that will leave you craving for more. Whether you're a seasoned grill master or just starting your culinary exploration, these recipes are meticulously crafted to guide you in creating ресторан-worthy steaks that will impress family and friends alike. Prepare to tantalize your taste buds and elevate your steak-cooking skills with Bobby Flay's world-famous steak rub and the remarkable recipes featured in this article.

Check out the recipes below so you can choose the best recipe for yourself!

BOBBY'S DRY RUBBED RIB-EYE STEAK WITH MESA BBQ SAUCE AND YUKON GOLD POTATO GRATIN

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

Provided by Bobby Flay

Categories main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 cup ancho chili 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 rib-eye steaks (8 to 10 ounces each)
1 cup dry rub
Olive oil
2 cups Mesa BBQ Sauce, or your favorite
2 poblano chiles, roasted, peeled, seeded and diced
6 cloves garlic, peeled, finely chopped
2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch slices
1/2 cup coarsely chopped fresh cilantro leaves plus extra for garnish
1 cup chicken stock (if canned, low sodium)
1 cup heavy cream
1 cup Monterey Jack cheese
1/2 cup queso anejo cheese

Steps:

Combine all ingredients in a medium bowl.;
Heat grill or grill pan to high.
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 steaks from grill and brush with additional bbq suace.
Preheat oven to 400 degrees F. Butter a 9-inch square pan and sprinkle garlic over bottom of pan.
Arrange 1/4 of the potatoes in the dish. 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. 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.

BOBBY'S DRY-RUBBED RIB-EYE STEAKS WITH MESA BARBECUE SAUCE

Bobby's Dry-Rubbed Rib-Eye Steaks with Mesa Barbecue Sauce image

Provided by Bobby Flay

Categories Beef Fourth of July Graduation Father's Day Backyard BBQ Dinner Meat Steak Summer Tailgating Family Reunion Grill Grill/Barbecue Party Advance Prep Required

Yield Makes 8 servings

Number Of Ingredients 15

Ingredients

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

Steps:

For Bobby's Dry Rub:
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:
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.

Tips:

Use a variety of spices to create a flavorful rub. Bobby Flay's recipe includes garlic powder, onion powder, smoked paprika, chili powder, cumin, coriander, and black pepper.
Rub the steak generously with the spice mixture, making sure to coat all sides evenly.
Let the steak rest for at least 30 minutes before cooking, to allow the flavors to meld.
Cook the steak over high heat to sear the outside and create a nice crust, then reduce the heat to medium-low and cook to your desired doneness.
Let the steak rest for a few minutes before slicing and serving, to allow the juices to redistribute.

Conclusion:

Bobby Flay's steak rub is a delicious and easy way to add flavor to your steak. With a combination of garlic powder, onion powder, smoked paprika, chili powder, cumin, coriander, and black pepper, this rub is sure to please everyone at your table. Whether you're grilling, pan-searing, or roasting your steak, Bobby Flay's steak rub is the perfect way to add a burst of flavor.