Total:
2 hr 47 min
Prep:
35 min
Inactive:
2 hr
Cook:
12 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons minced garlic
  • 2 teaspoons crushed red pepper flakes
  • 4 (12 to 14-ounce) rib-eye steaks
  • 2 tablespoons Essence, recipe follows
  • 1 teaspoon kosher salt
  • Balsamic Barbecue Sauce, recipe follows
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
For the Balsamic Barbecue Sauce:
  • 2 tablespoons olive oil
  • 3/4 cup small diced red onion
  • 1 tablespoon sliced garlic
  • 2 teaspoons light brown sugar
  • 1/2 cup dry red wine, preferably Sangiovese
  • 1 (14.5-ounce) can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 cup balsamic vinegar
  • 2 teaspoons liquid smoke
  • 1 sprig fresh rosemary
  • Salt and freshly ground black pepper

Directions

Place the balsamic vinegar, olive oil, garlic and pepper flakes in a 1-gallon resealable plastic storage bag and add the rib-eyes. Allow to marinate at room temperature for up to 2 hours.

Preheat a grill to medium heat.

Remove the steaks from the marinade and season on both sides with the Essence and salt. Place the steaks on the grill and cook for 6 minutes on the first side, turning a quarter turn once after 3 minutes to make a crosshatch pattern. Turn the steak over and brush with 3 tablespoons of the barbecue sauce and continue to cook for an additional 5 to 6 minutes for medium rare. Remove from the grill and serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

2/3 cup

For the Balsamic Barbecue Sauce:

Set a 1-quart saucepan over medium heat and add the olive oil. Add the red onion and garlic and saute until the onions are lightly caramelized, about 5 to 7 minutes. Add the balsamic vinegar and brown sugar to the pan and bring to a boil. Continue to cook until the vinegar is nearly completely reduced, about 10 minutes. Add the red wine and reduce by half, about 5 minutes. Add the remaining ingredients and cook until the sauce is slightly thickened, about 7 to 8 minutes. Remove from the heat, discard the rosemary and puree using an immersion blender. Use immediately or store in an airtight plastic container in the refrigerator for up to 2 weeks.

IDEAS YOU'LL LOVE

Grilled Rib-Eyes with a Smithfield Ham Cole Slaw

Recipe courtesy of Emeril Lagasse

Grilled Rib-Eye with Garlic-Herb Butter

Recipe courtesy of Justine Simmons

Grilled Rib Eyes with Sauteed Broccoli and Oysters

Recipe courtesy of Chuck Hughes

Grilled Rib-eye with Fra Diavolo Lobster Relish

Recipe courtesy of Bobby Flay

Spice-Crusted Rib Eye Steaks with Coriander Blue Cheese, Grilled Yams and Sauteed Green Beans

Recipe courtesy of Bal Arneson

Mesquite Smoke-Grilled Rib Eyes with Rosemary Lime Butter over Smashed Maple Bacon Sweet Potatoes

Balsamic Marinated White Beans

Recipe courtesy of Emeril Lagasse

Whiskey Rib Eye

Recipe courtesy of Gorat's Steak House

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