Spicy Barbecued Rib-Eye Steaks

Featured by San Simeon Winery in the Gold Wine Club.


Sizzling steak doused in flavorful, spicy BBQ sauce. Add some grilled bread, vegetables and backed potatoes for the perfect meal! Pair this dinner with a tasty Red Blend.

Yield: 8
Prep Time: 5 Minutes
Cook Time: 15 Minutes


• 8 boneless Rib-Eye Steaks
• 3/4 cup Corn Oil

Spice mixture:
• 2/3 cup dark brown Sugar (packed)
• 1/3 cup coarse Sea Salt
• 1/4 cup Chili Powder
• 1/4 cup coarsely ground Black Pepper
• 1 tablespoon ground Cumin
• 2 teaspoons ground Coriander
• 1 teaspoon ground Cloves
• 9 Garlic Cloves, pressed


Mix spice mixture in medium bowl. Using fork, mash in garlic. Using 3 tablespoons spice mixture for each steak, rub spices onto both sides of steaks. Whisk corn oil into remaining spice mixture; set oil rub aside.

Place steaks in two 13 x 9 x 2-inch glass dishes. Cover; chill steaks and oil rub at least 4 hours and up to 1 day. Prepare barbecue (medium-high heat). Brush steaks with some of oil rub. Grill steaks to desired doneness, brushing occasionally with oil rub. About 5 minutes per side for medium-rare; let stand 5 minutes.

Brush thick slices of country-style bread with olive oil and grill until golden, about two minutes per side. Serve alongside steaks with grilled vegetables and baked potatoes. Enjoy!

Recommended Pairings


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