You all might get tired of hearing me say this, but I LOVE that we are now able to grill at least once a week. Nathan is actually way more excited about this than I am (he spent 5 hours smoking ribs over the weekend - that post will come soon). I should start making him write up the posts for all the grilling recipes! ;)
This ribeye is probably one of the best steaks I have ever had. So juicy and delicious. We will definately be making this again and I can't wait!
Worcesterishire Marinated and Glazed Rib Eye Steaks
Serious Barbecue by Adam Perry Lang (some items changed)
1 TBSP crushed red pepper flakes
1 TBSP boiling water
1 cup extra virgin olive oil
20 garlic cloves, peeled and thinly sliced
1/4 cup worcestershire sauce
2 TBSP packed brown sugar
1 TBSP dried rosemary
1 TBSP dried thyme
2 TBSP garlic salt
2 TBSP lemon pepper
2 TBSP black pepper
2 TBSP chili powder
1/2 cup worcestershire sauce
1/2 cup brown sugar
4 TBSP unsalted butter, melted
1 lb butter, softened
1/4 cup chopped parsley
2 TBSP chopped shallots
1 garlic clove, minced
Zest of 1 lemon
2 tsp pepper
2 tsp salt
8 rib eye steaks, about 14 oz each
1/4 cup vegetable oil
1. Mix all ingredients for compound butter; refrigerate until needed.
2. Place pepper flakes in small bowl and pour boiling water over them. Allow to sit for 1-2 minutes to rehydrate the flakes. Combine remaining marinade ingredients including pepper flakes and water. Place steaks in ziploc bag and cover with marinade. Refrigerate at least 2 hours, but preferably up to 24.
3. Combine all seasoning blend ingredients.
4. Combine glaze ingredients; pour into a large baking dish.
5. Remove steaks from bag and lightly pat dry. Generously season both sides of steak with seasoning blend. Using your hands or a brush, lightly coat steaks with vegetable oil.
6. Place steaks on grill, 2 minutes each side, until they have a light char. Brush steaks generously on both sides with compound butter.
7. During last 2-3 minutes of cooking, dip each steak in the glaze and return to grill to finish cooking.
8. Remove steaks from grill, brush with compound butter, and let rest for 5 minutes.