|Rib Eye Steaks with Amazing Glaze|
Place the steaks in a nonreactive container. 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. Pour half the
glaze over the meat, cover, and refrigerate 1 to 8 hours. Refrigerate remaining glaze. One hour prior to cooking, remove the
beef and reserved glaze from the refrigerator. To Grill: If using a gas or electric grill, preheat to medium (350F). 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. To Broil:
Preheat the broiler. Broil the steaks about 4 inches from the heat source for about 4 minutes on each side. Transfer the steaks
to dinner plates and serve at once accompanied by the reserved glaze.
From: HOT BARBECUE by Hugh Carpenter and Teri Sandison, © 1996, used with permission of Ten Speed Press.
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