Ingredients
Scale
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
Instructions
- For the spice rub: Add spices to a small bowl, whisk to combine, and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- When ready to serve, brush some of the barbecue sauce on top of the steak or serve on the side.