*** Rib Eye with Bar Americain Steak Sauce

• 2 (6-8 oz) boneless rib-eye steaks
• 1 Tbsp canola oil
• Bar Americain Steak Sauce

Sauce

• 2 Tbsp Dijon mustard
• 2 Tbsp whole-grain mustard
• 2 Tbsp cup molasses
• 1 Tbsp ketchup
• 1 Tbsp honey
• 1/2 Tbsp prepared horseradish, drained
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

For the sauce:

Whisk together all the sauce ingredients in a small bowl. Cover and refrigerate at least 30 minutes or up to 1 day. Bring to room temperature before serving. Note: there will be *plenty* of leftover sauce. It goes well on potatoes or salad.

For the steak:

Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

Heat grill to high.

Brush the steaks on both sides with the oil and season with salt. Grill until golden brown and slightly charred, 2 minutes (3 to 4 minutes for medium rare). Flip the steaks over, close the cover of the grill, and continue cooking for 2 minutes (5 to 6 minutes for medium-rare).

Remove the steaks to a cutting board or platter, tent loosely with foil, and let rest for 5 minutes. Serve with Bar Americain steak sauce on the side.

Makes 2 servings (doesn't make great leftovers).

NOTE: 4 oz steak - 7 pts each, 6 oz steak - 10 pts each, 8 oz steak - 14 pts each, sauce - 6 pts total