6 Rib eye steaks
Ancho Chile Rub:
2 tablespoons ancho chile powder
2 teaspoons paprika
2 teaspoons ground cumin
½ teaspoon cayenne
¾ teaspoon fine seat salt
½ teaspoon black pepper
1 ½ tablespoons olive oil
10 whole cloves
2 cups beef stock
½ cup water
½ onion, sliced
¼ cup packed brown sugar
¼ cup honey
1 tablespoon ancho chile powder
1 tablespoon cocoa powder or 1 ½ teaspoons instant coffee granules
1 ½ teaspoons Worcestersire sauce
½ teaspoon cayenne
½ teaspoon fine sea salt
4 tablespoons butter, cut into 1 tablespoon slices
Stir together the spices. Pat the steaks dry with a clean paper towel. Rub the spices on the top and bottom of the steaks. Then rub oil on top of the spices. Cover with plastic wray and chill for 3 hours or more.
For the Sauce: Combine all of the ingredients except the butter in a heavy medium saucepan and simmer briskly, stirring occasionally. Simmer until sauce in reduced to about 1 cup (aprox. 30 minutes). Strain the sauce through a fine-meshed sieve into a bowl. Press hard on the solids to extract as much of the sauce as possible. Discard the solids. Return to a clean saucepan and bring back to a simmer. Remove from heat. Whisk in the butter 1 tablespoon at a time. Check for seasoning, you may need to add more salt. Remove from heat and cover until ready to use. If you re-boil the sauce the butter will separate and you will have an oily sauce. The butter thickens the sauce and it should look like thin melted chocolate.
Heat a gas grill to about 400 degrees. Turn heat to low and place steaks on grill. Grill for about 6-8 minutes per side for medium cooked steaks. Less time for rare, approx. 4-6 minutes per side depending on how thick your steaks are. Remove from heat and serve with Cuban sauce.
The Cuban sauce is sweet and spicey. Grill the steaks up on the new, big, fabulous grill that you’re buying for your husband for Father’s Day.
Hey! Great way for someone to get a larger grill! That’s how I got my fabulous waffle iron…which is another story that I’ll share some day.