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Grilled Rib Eye Steaks with Ancho Chile Sauce

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Grilled Rib Eye Steaks with Ancho Chile Sauce is a great alternative to standard rib eye steaks, which are already my favorite. I found this recipe in Weber's Time to Grill cook book and the results were pretty amazing. I can eat a steak straight up, with a little salt and pepper, but my wife likes to see the more creative and tender side of me, so I thought I'd break out the food processer

The next time you have some friends over for a cookout, I would whip this recipe out. It's pretty easy to prepare considering the results you'll get. The flavor of a rib eye, the paste and the sauce on top is pure perfection on the grill. So, here's what you need to begin...

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Fresh Oregano
Garlic
Boneless rib eye steaks
Extra-virgin olive oil
Kosher salt
Black pepper
Ground cumin
Ketchup
Worcestershire sauce
Dijon mustard
Dry red wine
Dried ancho chile peppers

Most of stuff is probably already in your pantry, but make sure you are using fresh herbs. It does make a difference.

Preparing the Ancho Chile Sauce

The sauce is pretty simple to prepare and the first thing we will do. The following recipe assumes you are preparing 4 grilled rib eye steaks with ancho chile sauce. So, here are the ingredients:

1 medium dried ancho chile pepper - you may not find these at your regular grocer, at least I didn't. I had to go to a whole foods grocer to get them, so I stocked up.
1-1/2 cups of dry red wine
2 medium garlic cloves
1/2 cup of ketchup
2 teaspoons of Worcestershire sauce
1/2 teaspoon ground cumin

Cut off the stems of the chile pepper. Then cut it open and carve out the seeds and pitch them in the trash. Place the wine, chile and garlic is a small saucepan and bring it to a boil over medium-high heat until about 1/4 cup of wine remains. Then set it aside keeping the chile submerged for about 20 minutes to soften the chile further.

After 20 minutes, pour the sauce pan into a food processor and run it for about a minute to puree the mixture. Pour the puree back into the sauce pan along with the Ketchup, Worcestershire and cumin. Mix these in well and return the heat to medium for about a minute, and then set aside for later.

Preparing the Gas or Charcoal Grill for the Rib Eye Steaks

Set your grill up for direct cooking. You'll want it running between 450°-550°F. I personally recommend a convection grill running natural lump charcoal, but this is going to taste good no matter what kind of grill you decide to use.

Preparing the Paste for the Rib Eye's

Using a small mixing bowl, mix the following ingredients until smooth

2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespooon finely chopped oregano leaves
2 teaspoons kosher salt
1 teaspoon ground black pepper

Spread the paste evenly on both sides of the rib eye steaks and let the stand at room temperature for 15-30 minutes before grilling. Then place them on the grill over direct heat turning half way through. I like mine medium rare. You will need to determine how long a steak takes to cook to your desired doneness on your grill. If you're not sure, I've written a simple guide on how long to grill a rib eye steak.

When your grilled rib eye steaks with Ancho chile sauce are done, warm the ancho chile sauce briefly and serve the sauce over the steaks, or in a dipping bowl, whichever you prefer. Enjoy!

If you liked this recipe, there are many more like it in Weber's Time to Grill cookbook. I found mine at my local grocer, but make your life simple and order a copy at Amazon.