Bobby's Dry Rubbed Rib Eye Steak With Yukon Gold Gratin Recipe
Servings: 4
Ingredients
- 1 c. ancho chile pwdr
- 1 Tbsp. grnd cumin
- 1 Tbsp. dry coriander
- 1 tsp cayenne pepper
- 2 tsp dry mustard
- 2 tsp dry oregano
- 1 Tbsp. salt
- 1 tsp freshly-grnd black pepper
- 4 x beef rib-eye steaks - (8 to 10 ounce ea)
- 1 c. dry rub Extra virgin olive oil as needed
- 2 c. Mesa BBQ Sauce (see recipe) (or possibly your favorite sauce)
- 2 x poblano chiles roasted, peeled, seeded and diced
- 6 x garlic cloves finely minced
- 2 lb Yukon gold potatoes peeled, and cut into 1/8" slices
- 1/2 c. coarsely-minced fresh cilantro
- 1 c. chicken stock (if canned, low sodium)
- 1 c. heavy cream
- 1 c. Monterey Jack cheese
- 1/2 c. queso anejo cheese Minced fresh cilantro for garnish
Directions
- Dry Rub: Combine all ingredients in a medium bowl.
- Rib-Eye Steak: Heat grill pan over high heat. Rub each steak on 1 side with the dry rub. Brush with extra virgin olive oil and grill, rub-side down for 3 to 4 min or possibly till golden, turn over and continue grilling for 4 to 5 min for medium-rare doneness.
- Turn the steaks over and brush the rub-side with bbq sauce, turn over and grill for 1 minute. Remove from grill and brush with additional bbq suace.
- Yukon Gold Gratin: Preheat oven to 400 degrees. Butter a 9-inch square pan and sprinkle garlic over bottom of pan. Arrange 1/4 of the potatoes in the dish. Sprinkle with salt and pepper, then 1/3 of chilies and 1/3 of cilantro.
- Repeat layer of potatoes, chiles and cilantro 2 more times, seasoning potatoes with salt and pepper. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper.
- Cover pan with foil. Bake till potatoes are tender, about 1 hour 15 min. Uncover and sprinkle cheeses over potatoes. Bake till liquid thickens, about 15 min. Cold. Sprinkle with cilantro.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 375g | |
| Recipe makes 4 servings | |
| Calories 474 | |
| Calories from Fat 227 | 48% |
| Total Fat 25.65g | 32% |
| Saturated Fat 15.57g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 2231mg | 93% |
| Potassium 1132mg | 32% |
| Total Carbs 46.37g | 12% |
| Dietary Fiber 4.4g | 15% |
| Sugars 2.51g | 2% |
| Protein 17.4g | 28% |
