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Rib Eye Steaks with Pete's Barbecue Sauce

Prep Time

    •    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


  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 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


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