Bobby Flay Rib Eye Steak

Kevin Sweeting lives in Brooklyn, NY and is a Marketing Associate with the Crown Publishing Group. He enjoys black coffee and colorful socks.

When my parents asked me to house-sit this past week I jumped at the opportunity. The brief burst of warm weather meant I could stand out on the back porch with a beer and grill myself a steak and, after a freezing winter and a rainy early spring in New York, I couldn’t think of anything better.

Rum-Glazed Rib Eye Steak

I grabbed a beautiful, bone-in rib eye from my butcher and some Goslings Rum for the glaze and set out to make Bobby Flay’s Spicy Molasses-Rum-Glazed Rib Eyes from his new cookbook, Bobby Flay’s Barbecue Addiction (Clarkson Potter, April 2013). The mix of the ancho chili and the sweetness of the molasses and the rum is fantastic and a great way to welcome the slow arriving summer.

Rib Eye Steak

Spicy Molasses-Rum-Glazed Rib Eyes
Recipe from Bobby Flay’s Barbecue Addiction

Serves 4

2 dried ancho chiles
2 tablespoons canola oil, plus more for
brushing
1 large shallot, finely diced
3 garlic cloves, finely chopped
1 cup Myers’s dark rum
2 cups low-sodium chicken broth
2 tablespoons molasses
2 tablespoons packed dark brown sugar
½ teaspoon coarsely ground black pepper
Pinch of cayenne
Kosher salt
1 tablespoon apple cider vinegar
2 (16- to 18-ounce) bone-in rib eyes, each 1½ inches thick

1. Put the ancho chiles in a small bowl, cover with 1 cup boiling water, and let sit until softened, about 30 minutes. Drain, reserving the soaking liquid. Remove the stems and seeds from the chiles, transfer the chiles to a blender or food processor with ½ cup of the soaking liquid, and process until smooth.

2. Heat the oil in a medium saucepan over medium-high heat. Add the shallot and garlic and cook until soft, about 2 minutes. Pour in the rum and boil until almost completely reduced, about 5 minutes. Add the chicken broth, ancho puree, molasses, and brown sugar and cook until reduced by half and thickened, about 10 minutes. Season the glaze with the black pepper, cayenne, salt, and vinegar. Let cool to room temperature.

3. Remove the steaks from the refrigerator 30 minutes before cooking.

4. Heat your grill to high for direct grilling

5. Brush the steaks with oil and season with salt. Put the steaks on the grill and cook until golden brown and a crust has formed, about 5 minutes. Flip over the steaks, brush with some of the rum glaze, and grill until the bottoms are golden brown, about 4 minutes. Flip again and cook until medium-rare, about 2 minutes more.

6. Transfer the steaks, glaze side up, to a cutting board and brush with more of the glaze. Tent loosely with foil and let rest for 5 minutes before slicing.