Ingredients

• 1/4 cup ancho chile powder
• 1 1/2 tablespoons sweet paprika
• 2 teaspoons dried oregano
• 2 teaspoons ground coriander
• 2 teaspoons dry mustard
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground pepper
• 1 teaspoon ground cumin
• 1/4 cup dijon mustard
• 1/4 cup whole-grain mustard
• 1/4 cup molasses
• 2 tablespoons ketchup
• 2 tablespoons honey
• 1 tablespoon horseradish, drained
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper

Instructions

1. Brush four 12-ounce boneless rib-eyes with canola oil, season with salt and rub with Chili Spice Rub (recipe below) on one side. Grill rub-side down over high heat, 3 to 4 minutes. Flip, cover and grill 5 to 6 more minutes (for medium-rare). Serve with Bar Americain Steak Sauce (recipe below).
2. Whisk all of the ingredients in a bowl.
3. Whisk all of the ingredients in a bowl. Cover and refrigerate at least 30 minutes or up to 1 day. Bring to room temperature before serving.
4. Photographs by Steve Giralt