Ingredients

• 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
• 8 rib-eye steaks (10 ounces each)
• 1 cup Bobby's Dry Rub
• Olive oil for brushing the steaks
• 2 cups Mesa Barbecue Sauce

Instructions

1. 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.
2. 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.
3. 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.