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

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

  1. 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.
  2. Preheat a grill to medium heat.
  3. 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):

  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
  3. 2/3 cup

For the Balsamic Barbecue Sauce:

  1. 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.

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