Rib-Eye Steaks with Mexican Barbecue Sauce


by: Chef Cracks

Bbq sauce rib steak is a delicious main dish. Conventionally, bbq sauce rib steak is prepared by barbecue. For cooking bbq sauce rib steak, one should typically follow the american method though one can make it in different ways if one were to try various international styles. The salty bbq sauce rib steak is sure to get you satisfied. It is a high protein food that is good for any occasion. Juicy bbq sauce rib steak tastes great. Most cooks classify this dish as bit difficult to prepare.


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serves: 4

4 rib-eye steaks (about 12 ounces each and 1 inch thick)

1 teaspoon paprika

1 teaspoon kosher salt

1/2 teaspoon light brown sugar

1/2 teaspoon freshly ground black pepper


1 large ancho chile pepper (about 1/2 ounce, stem and seeds removed)

3 plum tomatoes (cored and cut in half lengthwise)

2 slices red onion, each about 1/2 inch thick

Extra virgin olive oil

2 medium garlic cloves, smashed

3 tablespoons cider vinegar

2 teaspoons light brown sugar

1 teaspoon dried oregano

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

Nutrition Facts
Rib-Eye Steaks with Mexican Barbecue Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 983

  • Total Fat: 75.8 g
  •     Saturated Fat: 30.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 231.4 mg
  • Sodium: 1388.4 mg
  • Total Carbs: 10.7 g
  •     Dietary Fiber: 2.7 g
  •     Sugars: 5.6 g
  • Protein: 61.3 g

how is this calculated?

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1.  To make the sauce: In a small bowl, cover the ancho chile with 3/4 cup boiling water and allow the chile to soften for 20 to 30 minutes, turning occasionally. Lightly brush or spray the tomatoes and onions with oil. Grill over Direct High heat until slightly charred, 8 to 10 minutes, turning once. Place the chile and soaking water, tomatoes, and onions in a blender or food processor. Add the remaining sauce ingredients and process until completely smooth, about 1 minute. Pour the sauce into a medium saucepan. Bring to a boil over high heat, then lower the heat to a simmer and cook for 5 to 10 minutes. Remove from heat. Pour half of the sauce into a small bowl to brush on the steaks as they grill; reserve the rest to serve with the steaks.

2.  Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. In a small bowl, combine the paprika, salt, brown sugar, and pepper. Lightly brush or spray the steaks on both sides with oil; season with the spice mixture. Grill the steaks over direct high heat until cooked to desired doneness, 6 to 8 minutes for medium-rare, brushing with sauce and turning once [if flare-ups occur, move the steaks temporarily over indirect high heat. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the reserved sauce.

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