• Prep time: 10 minutes
• Cook time: 35 minutes
• Yield: Serves 4
• 1 cup red wine vinegar
• 1/2 teaspoon dry mustard
• 1/4 teaspoon ground cloves
• 2 tablespoons vegetable oil, plus more for grilling
• 1/4 cup finely chopped onion
• 2 garlic cloves, minced
• 1 teaspoon cumin seeds
• 2 tablespoons light brown sugar
• 2 plum tomatoes, coarsely chopped
• 1 cup smoky barbecue sauce
• 1 teaspoon sambal oelek
• Salt and freshly ground pepper
• 4 rib eye steaks on the bone, cut 3/4 inch thick (about 1 pound each)
• Rosemary sprigs, for garnish
- 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.
- 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.
- Light a grill or preheat a grill pan. 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.
This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/rib-eye-steaks-with-petes-barbecue-sauce