Bobbys Dry Rubbed Rib Eye Steak with Mesa Bbq Sauce and Yukon Gold Potato Gratin

Ingredients

• 1 cup ancho chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dried coriander
• 1 teaspoon cayenne pepper
• 2 teaspoons dry mustard
• 2 teaspoons dried oregano
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 4 rib-eye steaks (8 to 10 ounces each)
• 1 cup dry rub
• Olive oil
• 2 cups Mesa BBQ Sauce, or your favorite
• 2 poblano chiles, roasted, peeled, seeded and diced
• 6 cloves garlic, peeled, finely chopped
• 2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch slices
• 1/2 cup coarsely chopped fresh cilantro leaves plus extra for garnish
• 1 cup chicken stock (if canned, low sodium)
• 1 cup heavy cream
• 1 cup Monterey Jack cheese
• 1/2 cup queso anejo cheese

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