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Bobby Flay’s Spice-Crusted Ribeye with Pinot Noir BBQ Sauce

Red wine and a nicely seasoned steak are always a good idea in chef-in-residence Bobby Flay’s book. Here, a flavorful ribeye teams up with pinot noir in a deliciously unexpected way. With its depth of flavor, this pinot noir barbecue sauce just might become your new go-to. 

Get the recipe for Bobby Flay’s Spice-Crusted Ribeye with Pinot Noir BBQ Sauce:

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Bobby Flay’s Spice-Crusted Ribeye with Pinot Noir BBQ Sauce

  • Author: Misfits Market
  • Yield: 4 1x



For the steak:

  • 4 (1-inch) boneless ribeye steaks
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons neutral oil, such as avocado oil

For the spice rub:

  • 2 tablespoons ancho chile powder
  • 2 tablespoons paprika
  • 1 teaspoon coriander
  • 1 tablespoon smoked paprika
  • 1 tablespoon dry mustard powder

For the barbecue sauce:

  • 2 tablespoons neutral oil, such as avocado oil
  • 2 shallots, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 1 cup pinot noir
  • 1¼ cups ketchup
  • 1 heaping tablespoon Dijon mustard
  • 1 tablespoon chipotle purée
  • 2 tablespoons dark brown sugar
  • 1 tablespoon paprika
  • 2 tablespoons ancho chile powder
  • ¼ teaspoon chile de arbol or cayenne powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • Salt and freshly ground pepper


  1. For the spice rub: Add spices to a small bowl, whisk to combine, and set aside.
  2. For the barbecue sauce: Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the shallots and garlic and cook until soft, 3 to 4 minutes. Increase the heat to high, add the wine, and cook off the alcohol but save the flavor of the grape, approximately 5 minutes.
  3. Add the ketchup, mustard, chipotle, brown sugar, paprika, ancho, cayenne, Worcestershire, vinegar, honey, and molasses and whisk to combine. Cook, stirring occasionally, for approximately 20 minutes until thickened.
  4. Transfer the mixture to a food processor and purée until smooth, then season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a jar with a tight-fitting lid.
  5. For the steaks: Remove the steaks from the refrigerator at least 30 minutes before cooking. Season the steaks with salt and pepper. Sprinkle the spice rub on one side only.
  6. Heat the oil in a large cast-iron skillet over medium high heat until it begins to shimmer. Working in batches, place the steaks, spice-rub-side down, into the pan and sear until crust develops, about 4 minutes. Turn the steaks over and sear for an additional 4 minutes to develop crust on the second side. (Note: If the steaks are thicker than 1 inch, transfer them to a preheated 400° F oven to cook until done). Transfer the steaks to a plate and allow to rest.
  7. When ready to serve, brush some of the barbecue sauce on top of the steak or serve on the side.

Hungry for more? Try one of these other recipes from Bobby Flay:

Carrot Top Chimichurri Over Steak

Bobby Flay’s Pork Chops with Roasted Poblano Relish

Bobby Flay’s Fried Chicken with Homemade Ranch