Recipes

[IamMrsG]

Today is my husband’s birthday. Along with baked sweet potatoes, corn on the cob, ciabatta, and a great Cabernet Franc, we had these steaks. Dessert was Buttermilk Devil’s Food Cake (#19 of 24) with vanilla ice cream.

Bourbon Rib-Eye Steaks

Marinade:

½ cup bourbon

1/4 cup ketchup

2 Tablespoons extra virgin olive oil

2 Tablespoons soy sauce

1 Tablespoon white wine vinegar

2 teaspoons minced garlic

½ teaspoon Tabasco sauce

½ teaspoon freshly ground black pepper

2 bone-in rib-eye steaks, about 1-1/4 pounds each and 1 to 1-1/4 inches thick

2 Tablespoons extra virgin olive oil

1 teaspoon paprika

½ teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 Tablespoon finely chopped fresh Italian parsley

To make the marinade: In a medium bowl, whisk the marinade ingredients. Place the steaks in a large, plastic resealable bag and pour in the marinade. Press out the air, seal the bag, and turn several times to coat the meat. Place the bag in a bowl and refrigerate for 1 ½ to 2 hours, turning the bag occasionally.

Allow the steaks to stand at room for 20 to 30 minutes before grilling. Remove the steaks from the bag and discard the marinade. Pat the steaks dry on both sides with paper towels. (Wet steaks don’t sear; they steam.) Brush or spray both sides with olive oil.

In a small bowl, mix the paprika, salt and pepper. Press the seasonings into both sides of the meat. Grill over direct high heat until cooked to your desired doneness, 8 to 10 minutes for medium-rare, turning once [if flare-ups occur, move the steaks temporarily over indirect high heat]. Transfer to a cutting board and let rest 3 to 5 minutes. Carve the meat from the bone and cut the steak across the grain into 1/4-inch slices, discarding any large pieces of fat. Arrange the slices on a platter or individual plates. Drizzle any juices collected on the cutting board over the slices. Garnish with parsley. Serve warm.

Note: The grilling instructions do not tell you to cover the grill, but that is standard procedure. If you do cover the steaks, resist the urge to lift the lid and turn them over and over. The richest flavors develop in steaks when you leave them alone as much as possible, turning them only once or twice.