Shelly's Recipe

BOURBON-BARBECUED RIB-EYE STEAKS

Category: Beef Steaks

Marinade
1/2 cup bourbon
1/4 cup ketchup
2 tbsp extra virgin olive oil
2 tbsp soy sauce
1 tbsp white wine vinegar
1 tsp minced garlic
1/2 tsp Tabasco Sauce
1/2 tsp black pepper

2 bone-in rib-eye steaks, about 1 1/4 pounds each

To make the marinade: in a medium bowl, whisk the marinade ingredients. Place the steaks in a large, plastic zip-loc 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 1/2 to 2 hour, turning the bag occasionally.

Allow the steaks to stand at room temperature for 20 minutes before grilling. Remove the steaks from the marinade and pat dry with paper towels. Brush with olive oil.

Seasoning Mix
2 tbsp extra virgin olive oil
1 tsp paprika
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1 tbsp finely chopped Italian parsley

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, 8-10 minutes for medium steaks, turning once.

Transfer to a cutting board and let rest for 3-5 minutes. Carve the meat from the bone and discard large pieces of fat, arrange the slices on a platter, drizzle any juices over the meat. Garnish with parsley.