Try this rustic recipe for rubbed ribeye steak with cherry steak sauce
This BBQ sauce can be made in so many styles. With the ribeye steaks, I left everything extremely rustic but it can be put through the blender to make a very elegant sauce just as easily. The cherry with the Hillsborough Onyx tannat is a natural pairing. Perfect on the palate!
This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
Coffee & Ancho Chili Spice Rub:
- ¼ c. dark roast coffee, finely ground
- 2 T. ancho chile powder
- 1 T. salt
- 2 T. brown sugar
- 2 tsp. ground coriander
- 2 T. sweet paprika
4 Ribeye steaks, approximately 1 ½” thick
- 4 oz. pitted dark sweet cherries, fresh or frozen
- ¼ c. Fig jam or jam of your choice
- 1 T. worcestershire sauce
- 1 T. soy sauce
- ¼ c. ketchup or tomato sauce, or one 14.5 ounce can fire roasted tomatoes
- 2 tsp. dijon mustard
- 1 garlic clove, grated
- 1 t. spice rub
- pinch ground star anise
- pinch ground cloves
- pinch ground ginger
Step 1: Combine ingredients for the spice rub. Rub 1 t. of the rub on each steak. Cover and refrigerate overnight. Reserve remaining spice rub minus 1 t. for later use.
Step 2: Place the cherries in a blender jar and puree on high until smooth. Pour into a small saucepan along with the remaining ingredients. Simmer over low heat for 15 minutes to thicken. Remove from the heat and allow to cool.
Step 3: Grill the steaks to desired doneness and rest 10 minutes before serving. Serve with steak sauce on the side or drizzled over the steak.
For a chunky sauce, use the fire roasted tomatoes and leave all the items whole in the sauce.
Maple syrup can be substituted for the jam but use half the amount of syrup.