beef steak on a wooden table. Selective focus

Pete’s Grilled Ribeye – “Labor Day, Steak Day”

The end of summer, and thus the end of all that is good and right in the world, is marked by Labor Day. Whether it’s the return to school, kissing vacation goodbye for another year, or the end of perfect grilling weather – Labor Day scripts a turning point in our lives. That’s why we have declared Labor Day to be Steak Day, one last bold defiance to the incessant march of the calendar! To start it off we bring Pete’s Grilled Ribeye, a rich and hearty declaration of our commitment to grill no matter the season.

These steaks get their name from the lush condiment served alongside, Pete’s Barbeque Sauce. This sauce is slowly reduced in a saucepan beginning with vinegar, dry mustard, and cloves. Flavor is developed with the addition of garlic, onions, and cumin; brown sugar is added for sweetness, and a final kick of sambal oelek chili paste is added for heat. Always use the freshest steaks available, generously season with salt and pepper, and grill to medium rare or desired doneness. So fire up the grill and unite in flame – this is Steak Day!

Serves 4

Pete’s Grilled Ribeye Ingredients

  • 1 cup red wine vinegar
  • ½ tsp. dry mustard
  • ¼ tsp. ground cloves
  • 2 tbsp. vegetable oil
  • ¼ cup finely chopped onion
  • 2 clove garlic
  • 1 tsp. cumin seeds
  • 2 tbsp. light brown sugar
  • 2 plum tomatoes
  • 1 cup smoky barbecue sauce
  • 1 tsp. sambal oelek chili paste
  • salt
  • Freshly ground pepper
  • 4 ribeye steaks on the bone
  • Rosemary sprigs

Pete’s Grilled Ribeye Directions

  1. In a medium saucepan, combine the vinegar, dry mustard, and cloves, and simmer over moderate heat until reduced by half, about 10 minutes. Transfer the vinegar to a heatproof bowl. Wipe out the saucepan.
  2. Add the 2 tablespoons of oil to the saucepan, along with the onion, garlic, and cumin. Cook over moderately low heat until the onion is softened and fragrant, about 5 minutes. Add the brown sugar and tomatoes and cook until softened, about 5 minutes. Add the reduced vinegar and the barbecue sauce and simmer until reduced to 2 cups, about 5 minutes. Transfer the sauce to a blender and puree until smooth. Add the sambal oelek and season with salt and pepper.
  3. Light grill. Rub the steaks with oil and season generously with salt and pepper. Grill over moderately high heat, turning once, until the steaks are lightly charred and medium-rare, about 6 minutes total. Let the steaks rest for 5 minutes, then garnish with rosemary and serve with the barbecue sauce.

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