Texas Rib-Eye Steak/Chili BBQ Sauce

4 (3/4 lb) rib-eye steaks, 1-1 1/4” thick
Extra-virgin olive oil

Rub:
1 Tbsp. peppercorns
1 tsp. Kosher salt
1/4 tsp. granulated garlic
1 tsp. chili powder
1 tsp. light brown sugar
1/4 tsp. granulated onion

Sauce:
1/2 c. ketchup
1 Tbsp. red wine vinegar
1 Tbsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. granulated onion
1/4 tsp. ground black pepper

Crush peppercorns. Place in small bowl and thoroughly mix with rest of rub ingredients. In small saucepan whisk together sauce ingredients with 1/4 cup water. Simmer over low heat about 10 minutes, stirring occasionally to allow sugar to fully dissolve and flavors to blend. Set aside while grilling steaks. Allow steaks to stand at room temperature for 20-30 minutes before grilling. Press rub into both sides of steaks. Lightly brush or spray both sides of steaks with olive oil. Grill over direct high heat until internal temperature reaches 145° for medium rare, eight – 10 minutes, turning once halfway through grilling time. Remove from grill and allow to rest about 50 minutes. Serve with sauce on the side.

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