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    Grilled Prime Rib Steaks with Bourbon-BBQ Baste and Spice Rubbed Grilled Vidalia Onions View Edit

    Servings: Not specified

    Directions

    Heat the butter and oil over medium heat in a heavy-bottomed medium saucepan. Add the onions and garlic and cook until translucent, 3 to 4 minutes. Add 2 cups bourbon and cook until completely reduced. Add the tomatoes and water, bring to a boil, and then simmer for 10 minutes. Add the remaining ingredients, excluding the salt, pepper, and steaks, and simmer for an additional 20 to 25 minutes, stirring occasionally. Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool slightly. Whisk in the remaining 2 tablespoons of bourbon. Heat grill to high. Season steaks on both sides liberally with salt and pepper and rub some of the spice rub from the onions onto 1 side of the steaks. Place steaks on grill, spice rub side down, and grill until slightly charred and crusty, about 4 to 5 minutes. Brush the steaks with some of the Bourbon-BBQ baste and turn steaks over; reduce heat of the grill to medium-low and cook to medium-rare doneness, about 8 to 9 minutes longer. Brush with the Bourbon-BBQ baste every 2 minutes. Remove from the grill, brush with more of the baste, and let rest for 5 minutes before slicing into 1/4-inch thick slices. Spice Rubbed Grilled Vidalia Onions: Heat grill to high. Whisk together all spices in a small bowl until combined. Brush onions with oil on both sides. Rub 1 side of each onion with some of the spice mixture and place rub side down on the grill. Grill until golden brown and a crust has formed. Turn the onions over and continue grilling until just cooked through. Serve with the steaks.

    Ingredients
    • 2 tablespoons unsalted butter
    • 1 tablespoon olive oil
    • 1 large Spanish onion, coarsely chopped
    • 3 cloves garlic, coarsely chopped
    • 2 cups bourbon, plus 2 tablespoons
    • 3 cups canned plum tomatoes and their juices, pureed
    • 2 cups water
    • 1/4 cup ketchup
    • 1/4 cup red wine vinegar
    • 2 tablespoons Worcestershire sauce
    • 2 tablespoons dark brown sugar
    • 2 tablespoon honey
    • 1/4 cup molasses
    • 2 tablespoons Dijon mustard
    • 3 tablespoons ancho chili powder
    • 1 tablespoon chipotle pepper puree
    • Salt and freshly ground pepper
    • 2 rib-eye steaks, about 2 inches thick and 1-pound each
    • Spice Rubbed Grilled Vidalia Onions:
    • 2 tablespoons paprika
    • 1 tablespoon ancho chili powder
    • 2 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • 2 teaspoons kosher salt
    • 1 teaspoon cayenne powder
    • 1 teaspoon dry mustard
    • 1 teaspoon dried oregano
    • 1 teaspoon freshly ground black pepper
    • 4 Vidalia onions, peeled and sliced into 1/4-inch thick slices
    • Canola oil

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Medium Yield: 4 to 6 servings

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