Recipe: Ed Mcmahon's T-Bone Steaks with Bistro Dipping Sauce

ED MCMAHON'S T-BONE STEAKS WITH BISTRO DIPPING SAUCE

4 T-bone steaks (about 12 oz. each and 1-inch thick)
FOR THE DIPPING SAUCE:
1/2 cup ketchup
1 Tbsp. unsalted butter
2 tsp. molasses
2 tsp. Worcestershire sauce
2 tsp. cider vinegar
1/2 tsp. granulated garlic
1/4 tsp. freshly ground black pepper
FOR THE RUB:
2 tsp. kosher salt
1 1/2 tsp. ground Ancho chile powder
1/4 tsp. ground cumin
1/4 tsp. freshly ground black pepper
FOR COOKING:
2 Tbsp. extra virgin olive oil

To make the dipping sauce, in a small saucepan whisk the sauce ingredients with 1/4 cup of water. Bring the sauce to a simmer over low heat and simmer gently for about 5 minutes, whisking occasionally. Set aside to cool to room temperature.

In a small bowl, mix the rub ingredients.

Let the steaks stand at room temperature for 20 to 30 minutes before grilling.

Lightly coat both sides of the steak with the oil. Season them evenly with the rub, pressing the spices into the meat.

Grill the steaks over direct medium-high heat (450 to 500 degrees F) until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once. (If flare-ups occur, move the steaks temporarily over indirect medium high heat.) Transfer the steaks to a work surface and let rest for 3 to 5 minutes before carving.

Serve warm with the dipping sauce.

Makes 4 to 6 servings
From: Ed McMahon
Source: Command of the Grill: A Salute to Steaks by Weber