Rib-Eye Steaks with Mexican Barbecue Sauce - from Weber Grills.

Serves: 4
Prep time: 45 minutes
Grilling time: 14 to 18 minutes

For the Sauce:
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 sea salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves

4 rib-eye steaks, about 12 ounces each and 1 inch thick
1 teaspoon paprika
1 teaspoon sea salt
1/2 teaspoon light brown sugar
1/2 teaspoon freshly ground black pepper

1. 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 tomato halves and onion slices with oil. Grill over direct high heat (450° to 550°F), with the lid closed as much as possible, 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 the 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, with the lid closed as much as possible, until cooked to your 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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