Rib Eye Steaks with Pete’s Barbecue Sauce
We have never met Pete but is rib-eye steaks and homemade barbeque sauce are out of this world!
Total Time: 45 MIN | Yield: Serves 4
1 cup red wine vinegar
1/2 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons vegetable oil, plus more for grilling
1/4 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon cumin seeds
2 tablespoons light brown sugar
2 plum tomatoes, coarsely chopped
1 cup smoky barbecue sauce
1 teaspoon Sambal Oelek (or substitute with Sriracha)
Salt and freshly ground pepper
4 rib-eye steaks on the bone, cut 3/4 inch thick (about 1 pound each)
Rosemary sprigs, for garnish
Step 1: In a medium saucepan, combine the vinegar, dry mustard and cloves and simmer over moderate heat until reduced by half, about 10 minutes. Transfer the vinegar to a heatproof bowl. Wipe out the saucepan.
Step 2: Add the 2 tablespoons of oil to the saucepan, along with the onion, garlic and cumin. Cook over moderately low heat until the onion is softened and fragrant, about 5 minutes. Add the brown sugar and tomatoes and cook until softened, about 5 minutes. Add the reduced vinegar and the barbecue sauce and simmer until reduced to 2 cups, about 5 minutes. Transfer the sauce to a blender and puree until smooth. Add the Sambal Oelek (or Sriracha) and season with salt and pepper.
Step 3: Light a grill or preheat a grill pan. Rub the steaks with oil and season generously with salt and pepper. Grill over moderately high heat, turning once, until the steaks are lightly charred and medium-rare, about 6 minutes total. Let the steaks rest for 5 minutes, then garnish with rosemary and serve with the barbecue sauce.
Recipe by Pete Evans, Food & Wine