Ingredients

serves 4

　　2 (1 1/2-inch-thick) bone-in rib-eye steaks

　　1/2 cup molasses

　　2 heaping tablespoons Dijon mustard

　　2 heaping tablespoons prepared horseradish, drained

　　1 teaspoon ancho chile powder

　　Kosher salt and freshly ground black pepper

　　Canola oil

　　

Step 1

Remove the steaks from the refrigerator 30 minutes before grilling.

　　

Step 2

Whisk the molasses, mustard, horseradish, and ancho powder together in a small bowl, and season with salt and pepper. Let the glaze sit at room temperature for at least 30 minutes before using, to allow the flavors to meld.

　　

Step 3

Heat your grill to high, or heat a cast-iron grill pan over high heat until it just begins to smoke. Brush both sides of the steaks lightly with canola oil and season them liberally with salt and pepper. Place the steaks on the grill or grill pan, and cook until golden brown and slightly charred, 4 to 5 minutes.

　　

Step 4

Turn the steaks over, brush the tops liberally with some of the glaze, reduce the heat to medium, and continue grilling until the bottom is golden brown and slightly charred and the center is medium-rare, 6 to 7 minutes.

　　

Step 5

Remove the steaks to a cutting board, brush with more of the glaze, and let rest for 5 minutes before slicing.

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