Grilled Ribeye with Spice Rub and Bistro Steak Sauce

Ingredients for steak sauce:

1/4 cup dijon mustard

1/4 cup spicy beer mustard

1/4 cup molasses

2 TBSP ketchup

2 TBSP honey

1 TBSP horseradish sauce

dash or two of worceteshire

1/2 tsp salt

1/4 tsp black pepper

Whisk to combine

Ingredients for Ribeye:

2 bone-in ribeye steaks about 1 inch thick (16-18oz each)

Spiceology Cowboy Espresso Rub

Olive oil

Salt

Pepper

Hot Paprika

Malden Salt

Directions for Ribeye: 

• The morning before grilling your steaks, drizzle lightly with olive oil then rub generously with espresso cowboy rub pepper and salt. Sprinkle with hot paprika. Make sure to get both sides. Cover loosely and refrigerate. 
• About an hour before grilling, remove the steaks and sprinkle with smoked malden salt on both sides. Let come to room temp about 1 hour. 
• Preheat grill to high heat. Sear steaks 4-5 minutes per side for medium well. Rest for 5 minutes. Serve with steak sauce.