Food & Wine


Father's Day is on Sunday, so this week we'll share hearty, dad-friendly fare that you could serve dad on the big day. This recipe comes from the very manly "Bobby Flay's Boy Meets Grill" by chef Bobby Flay.


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 the barbecue sauce:

2 tablespoons canola oil

1 medium red onion, finely diced

3 garlic cloves, minced

8 plum tomatoes, seeded and coarsely diced

1/4 cup ketchup

1/2 cup red wine vinegar

1 tablespoon Worcestershire sauce

1/4 cup water

3 tablespoons dark molasses

2 tablespoons Dijon mustard

2 tablespoons dark brown sugar

1 tablespoon honey

1 teaspoon cayenne

1 tablespoon ancho chile powder*

1 tablespoon pasilla chile powder*

1 tablespoon paprika

(*Ancho and pasilla chile powders are available at Hispanic or gourmet markets.)


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.

For the sauce:

Heat the canola oil until almost smoking in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored, about 5 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes. Pour the mixture in a food processor and puree.

Pour into a medium bowl and let cool to room temperature. May be refrigerated up to 1 week or frozen. Makes 8 servings.