2 bone-in rib-eye steaks
1/2 cup molasses
2 Tbsp. Dijon mustard
2 Tbsp. horseradish
1 tsp chile powder
kosher salt and freshly ground pepper
Remove the steaks from the fridge 30 minutes before grilling.
Whisk molasses, mustard, horseradish, chile powder together in a small bowl and season with s&p. Let the glaze sit for at least 30 minutes before using, allowing the flavors to meld together.
Heat the grill to high. Brush both sides of the steaks with canola oil & season liberally with s&p. Place the steaks on the grill and cook until golden brown and slightly charred, 4-5 min.
Turn the steaks over, brush tops with glaze, reduce heat to medium and continue to grill until bottoms are golden brown and slight charred. Center should be medium-rare, 6-7 min.
Remove the steaks and brush with more glaze. Let rest for 5 min. before slicing.