Ingredients
Spice Rub
2 tablespoons ancho chile powder
2 teaspoons Spanish paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dry mustard
2 teaspoons dry oregano
1 teaspoon kosher salt
1 teaspoon ground black pepper
Caramelized Onions
2 tablespoons unsalted butter
1 tablespoons canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Provolone Sauce
1 tablespoon unsalted butter
1 tablespoon AP flour
2 cups whole milk, heated
2 cups grated aged provolone cheese
¼ cup grated Parmigiano Reggiano
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
BF Steak Sauce
¼ cup Dijon mustard
¼ cup whole grain mustard
¼ cup molasses
3 tablespoons prepared horseradish, drained
2 tablespoons honey
2 tablespoon ketchup
Salt and freshly ground black pepper
Preparation
Combine spices together in a small bowl.
Caramelized Onions: Heat butter and oil in a large sauté pan over medium heat. Add the onions, season with salt and pepper and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30-40 minutes.
Provolone Sauce: Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4-5 minutes. Remove the mixture from the heat and whisk in the provolone and parmesan until combined; season with the salt and pepper.
Spice Rubbed Steaks Four 16-ounce strip steaks, trimmed of fat 1 ½ tablespoons kosher salt Spice Rub 2 tablespoons canola oil Chopped fresh flat leaf Italian parsley
- Preheat broiler. Season the steaks on both sides with the salt. Rub one side of each steak with the spice rub and drizzle the tops with oil.
- Place steaks on a broiler pan, rub-side up and place under the broiler. Broil until the top of the steak is golden brown and slightly charred, 5-6 minutes. Turn the steaks over and continue broiling to medium-rare doneness, 6-7 minutes longer. Remove and let rest 5 minutes before serving.
- Ladle some of the sauce onto a large dinner plate. Place each steak on top of the sauce and top the steak with some of the caramelized onions. Garnish with chopped fresh parsley.
