Bourbon Barbecued Rib Eye Steak
2 bone in rib-eye steaks about 1 ½ inches thick
2 tablespoons extra virgin olive oil
1 teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh Italian parsley
Marinade
½ cup bourbon
¼ cup ketchup
2 tablespoons soy sauce
2 tablespoons extra virgin olive oil
1 table spoon white wine vinegar
2 teaspoons minced garlic
½ teaspoon Tabasco sauce
½ teaspoon freshly ground black pepper
Whisk the marinade ingredients in a medium bowl. Place steaks in a large plastics resealable bag and pour in the marinade. Expel air from bag and seal. Turn several times to evenly coat steaks and place in refrigerator for 1 1/2 to 2 hour turning over bag occasionally.
Allow the steaks to stand at room temperature for 20 minutes and discard marinade. Pat the steaks dry with paper towel (wet steaks don’t sear) and apply a olive oil either by brush or spray.
In a small bowl, mix the paprika salt, and pepper. Press the seasonings into both sides of meat. Grill over high direct heat until cooked to taste, about 8-10 minutes for medium rare.
Transfer to cutting board and let stand 3-5 minutes. Remove the bone
And cut steal across the grain in thin slices. Drizzle any juices from the cutting board over slices and enjoy.
Makes 4 servings
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