Rib-Eye Steaks with Amazing Glaze
From Hot Barbecue
(Canada, UK), by Hugh
Carpenter and Teri Sandison.
4 rib-eye steaks, each 1/2 inch thick
Flavorless cooking oil to brush on the cooking rack
1 Tbsp olive oil
1/2 yellow onion, chopped
6 cloves garlic, finely minced
2 Tbsp minced fresh thyme leaves
2 cups dry red wine
1-1/2 cups ketchup
3 Tbsp Heinz 57 Sauce
3 Tbsp packed brown sugar
2-1/2 Tbsp dark sesame oil
2 Tbsp chile powder
1 Tbsp molasses
1 Tbsp dried oregano
1 Tbsp paprika
1/2 Tbsp dried sage
1/2 Tbsp Tabasco sauce
amazing glaze: In a 2-1/2 quart saucepan, combine the
oil and onion, place over medium-low heat and cook
until the onion becomes translucent, about 8 minutes.
Add the garlic and sauté for 30 seconds. Add all the
remaining ingredients. Bring to a low boil, cover, and
reduce the heat to a simmer. Simmer 20 minutes.
Remove the top, turn the heat to medium-high and boil
until only 2-1/2 cups remain. Transfer to a bowl and
Place the steaks in a nonreactive container. Pour half the glaze over the meat, cover, and
refrigerate 1 to 8 hours. Refrigerate remaining glaze. All
advance preparation may be completed up to 8 hours
before you begin the final steps.
One hour prior to cooking, remove the beef and the
reserved glaze from the refrigerator.
If using a gas or electric grill, preheat to medium
(350°F; 175°C). If using charcoal or wood, prepare a fire. When
the gas or electric grill is preheated or the coals or
wood are ash covered, brush the cooking rack with the
oil, then lay the beef in the center of the rack. Grill the
steaks about 4 minutes on each side, or until the meat
is still very red in the center. As the steak cooks, brush
on some of the glaze that was used as the marinade,
Prepare the smoker for barbecuing, bringing the
temperature to 200°F to 220°F (95°C to 105°C). Transfer the steaks to the smoker and cook for about 1 hour. During the last 15
minutes of cooking, brush the meat with some of the
glaze that was used as the marinade.
Preheat the broiler. Broil the steaks about 4 inches
from the heat source for about 4 minutes on each side.
Transfer the steaks to a heated serving platter or 4
heated dinner plates and serve at once accompanied
by the reserved glaze.
Yield: Serves 4 as an entrée
Herb Rub for Beef
Spice Rub for Pork or Beef
Orange-Ginger Marinade for Beef
Bourbon Barbecue Sauce
Marinated Steak Chipotle