Great barbecue flavor sprinkled on the griller’s ultimate Miesfeld’s steak. For maximum effect, make the chutney-sort of a kicked-up ketchup: a couple days ahead and let it mellow in the refrigerator.

4 Miesfeld’s Rib-Eye Steaks, about ¾ lb each and 1 inch thick

For the Rub:
2 teaspoons paprika
2 teaspoons chili powder
1 teaspoons dried thyme
1 teaspoons brown sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
⅛ cayenne

For the Chutney:
1 tablespoon extra-virgin olive oil
¼ cup finely chopped yellow onion
½ teaspoon minced garlic
1 can diced tomatoes
3 sun-dried tomato halves (oil-packed), chopped into smaller pieces
2 teaspoons brown sugar
1 teaspoons Worcestershire sauce
1 teaspoon balsamic vinegar
¼ teaspoon kosher salt

To make the rub: In a small bowl, thoroughly mix the rub ingredients. Reserve 1 tablespoon for the chutney.  Cover and refrigerate for 1.5 hours.

To make the chutney: In a small saucepan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until golden, 5 minutes. Add the canned tomatoes, sun-dried tomatoes, and brown sugar. Stir and bring to a boil over high heat, breaking up the tomatoes with a spoon. Reduce heat and simmer until almost all of the liquid has evaporated, 25 minutes. Add the remaining chutney ingredients – stir and simmer until almost all the liquid has evaporated, about 5 minutes more. Allow the mixture to slightly cool down, then puree the chutney ingredients. Transfer to a small serving bowl and refrigerate. Allow the chutney to come to room temperature before serving.

Allow the steaks to stand at room temperature for 25 minutes before grilling Grill over high heat until the internal temperature reaches 145 degrees Fahrenheit for medium rare, 8 minutes, flipping once halfway through grilling time. Remove from grill and serve with chutney sauce.