Rib Eye Steaks with Amazing Glaze
Source of Recipe
"Hot Barbecue", by Hugh Carpenter and Teri Sandison
List of Ingredients
4 rib eye steaks, each 1/2 inch thick
Cooking oil to brush on cooking rack
Amazing Glaze:
1 Tbl. olive oil
1/2 yellow onion, chopped
6 cloves garlic, finely minced
2 Tbl. minced fresh thyme leaves
2 cups dry red wine
1 1/2 cups ketchup
3 Tbl. Heinz 57 Sauce
3 Tbl. packed brown sugar
2 1/2 Tbl. dark sesame oil
2 Tbl. chili powder
1 Tbl. molasses
1 Tbl. dried oregano
1 Tbl. paprika
1/2 Tbl. dried sage
1/2 Tbl. Tabasco sauce
Recipe
Place steaks in a nonreactive container. Make amazing glaze: In a saucepan, combine oil and onion, place over medium-low heat and cook until onion is translucent, about 8 minutes. Add garlic and sauté for 30 seconds. Add all remaining ingredients. Bring to a low boil, cover, and reduce heat to a simmer. Simmer 20 minutes. Remove top, turn heat to medium-high and boil until only 2 1/2 cups remain. Transfer to a bowl and cool. Pour half the glaze over meat, cover, and refrigerate 1-8 hours. Refrigerate remaining glaze. One hour prior to cooking, remove beef and reserved glaze from refrigerator. To Grill: When grill is preheated or coals are ash covered, brush rack with oil; lay beef in center of rack. Grill steaks about 4 minutes on each side, or until meat is still very red in center. As steak cooks, brush on some glaze that was used as marinade. To Broil: Preheat broiler. Broil steaks about 4 inches from heat for 4 minutes on each side. Serve accompanied by reserved glaze.
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