Rib-Eye Steaks with Amazing Glaze Carpenter and Teri Sandison.
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
Make the 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 cool.
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.