Grilled Balsamic-Marinated Rib-Eyes with a Balsamic Barbecue Sauce

Recipe courtesy Emeril Lagasse, 2007
TOTAL TIME: 2 hr 47 min
Prep: 35 min
Inactive Prep: 2 hr
Cook: 12 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 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
FOR THE BALSAMIC BARBECUE SAUCE:
  • 2 tablespoons olive oil
  • 3/4 cup small diced red onion
  • 1 tablespoon sliced garlic
  • 1 cup balsamic vinegar
  • 2 teaspoons light brown sugar
  • 1/2 cup dry red wine, preferably Sangiovese
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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.
Combine all ingredients thoroughly.

Yield: 2/3 cup

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

Yield: 1 3/4 cups
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