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Balsamic- Marinated Rib- Eyes With Balsamic Barbecue Sauce

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Ingredients

Adjust Servings:
1 cup Balsamic vinegar
1/2 cup Extra-virgin olive oil
2 tablespoons minced Garlic
2 teaspoons Crushed red pepper
4 x 12- to 14- ounce Rib-Eye Steak
2 tablespoons Creole Seasoning
1 teaspoon Kosher salt
2 tablespoons Olive oil For Balsamic Barbecue Sauce:
3/4 cup diced Red onion cut into small dices
1 tablespoon sliced Garlic
1 cup Balsamic vinegar
2 teaspoons Light brown sugar
1/2 cup Dry red wine preferably Sangiovese
14.5 - ounce can diced Tomato with their juices
1 tablespoon Tomato paste
2 teaspoons Liquid smoke
1 sprig fresh Rosemary
Salt
freshly Ground black pepper

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Balsamic- Marinated Rib- Eyes With Balsamic Barbecue Sauce

Cuisine:

    Fit for a king balsamic marinated rib eyes with barbecue sauce

    • 2 hours and 20 minutes
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Ribeye steaks come from the rib section (technically ribs 6 through 12) and contain three different muscles. The perfect steaks for grilling steaks with the most significant portion of the spinalis dorsi muscle, that top outer strip of well-marbled muscle that is separated from the middle longissimus dorsi muscle by a strip of fat. Slowly cooked, simply seasoned, this is worth a try.

    Featured image:
    Ribeye Steak and Balsamic Beans with Pancetta
    by surfnturf.4 @ flickr

    Steps

    1
    Done

    Set a saucepan over medium heat and add olive oil, red onion,, garlic, and sauté until the onions are lightly caramelized. Cook for 5 to 7 minutes.

    2
    Done

    Add the balsamic vinegar and brown sugar and let it boil. Cook for 10 minutes until the vinegar is nearly completely reduced, then add the red wine and cook until reduced by half for about 5 minutes.

    3
    Done

    Add all the remaining ingredients and cook for 7 to 8 minutes until the sauce is slightly thickened.

    4
    Done

    Remove the pan from the heat, discard the rosemary sprig, and process the sauce until you get a puree.

    5
    Done

    Use the sauce immediately, or you can store it in an airtight, nonreactive container in the refrigerator.

    6
    Done

    Place the balsamic vinegar, olive oil, garlic, and crushed red pepper in a large resealable plastic bag.

    7
    Done

    Add the steaks, seal the bag and allow it to marinate at room temperature for up to 2 hours.

    8
    Done

    Preheat a grill to medium heat.

    9
    Done

    Remove the steaks from the marinade and season them on both sides with Creole seasoning and kosher salt.

    10
    Done

    Place the steaks on the grill and cook for 6 minutes while rotating them 90 degrees after 3 minutes to make a crosshatch pattern.

    11
    Done

    Turn the steaks over, brush them with 3 tablespoons of the barbecue sauce and cook for 5 to 6 minutes for medium-rare doneness.

    12
    Done

    Remove the steaks from the grill and serve them immediately, with additional Balsamic Barbecue Sauce if desired

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