Grilled Ribeyes

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!

Enjoy!

Worcesterishire Marinated and Glazed Rib Eye Steaks

Serious Barbecue by Adam Perry Lang (some items changed)

Marinade

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

Seasoning Blend

2 TBSP garlic salt

2 TBSP lemon pepper

2 TBSP black pepper

2 TBSP chili powder

Glaze

1/2 cup worcestershire sauce

1/2 cup brown sugar

4 TBSP unsalted butter, melted

Compound Butter

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.