Jun 10, 2011

Big Cowboy Steaks with Whiskey Barbecue SauceRecipe from Weber's On the Grill™: Steak & Sides by Jamie Purviance

Rating: 0 stars

5 Reviews

Serves: 4 to 6 // Prep time: 5 minutes, plus about 15 minutes for the sauce | Grilling time: 8 to 10 minutes

Grocery List

Fresh Produce

  • 6 garlic cloves
  • 1 yellow onions

Meat / Poultry / Seafood

  • 4 bone-in rib eye steaks, each 14 to 16 oz and about 1¼" thick

Oil and Spices

  • 3 tbsp extra-virgin olive oil
  • 1 tsp freshly ground black pepper
  • .5 tsp kosher salt
  • 1 tsp smoked paprika


  • 1 tbsp cider vinegar
  • 2 tsp Dijon mustard
  • 1 tsp hot pepper sauce
  • .5 cups pure maple syrup

Wine / Beer / Spirits

  • 2 fl oz whiskey


  • 3 tbsp tomato paste



  • 2 tablespoons extra-virgin olive oil
  • 1 cup finely chopped yellow onion
  • 1 tablespoon finely chopped garlic
  • ¼ cup whiskey
  • 3 tablespoons tomato paste
  • ½ cup pure maple syrup
  • 1 tablespoon cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon hot pepper sauce
  • ½ teaspoon freshly ground black pepper

  • 4 bone-in rib-eye steaks, each 14 to 16 ounces andabout 1¼ inches thick, trimmed of excess fat
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper


  1. In a large saucepan over medium-high heat, warm the oil. Add the onion and cook until it is tender but not browned, 5 to 7 minutes, stirring occasionally. Add the garlic and cook until fragrant, about 1 minute, stirring constantly to prevent browning. Remove the pan from the heat and slowly pour in the whiskey (beware of any flames). Return the pan to the heat and cook until the whiskey has almost completely evaporated, about 2 minutes. Stir in the tomato paste until well incorporated. Add the syrup, vinegar, mustard, paprika, hot pepper sauce, and pepper and simmer for 2 to 3 minutes to meld the flavors and thicken the sauce slightly. Remove from the heat and set aside.

  2. Lightly brush the steaks on both sides with oil and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

  3. Prepare the grill for direct cooking over high heat (450° to 550°F).

  4. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce.

5 Reviews

Average Rating

Rating: 0 stars

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Rating: 5 stars

Jun 17, 2013

Tom H

Best ribs ever!

For years I have been using the original Weber grill and using indirect heat to cook my ribs. This past week I got my Smokey and could not wait to get it dirty. After searching the web for recipes a few days I used the 3-2-1 method and could not believe how good the ribs turned out. I cooked 2 big slabs of St Louis style ribs and after the two hour part in foil with the apple juice and a little brown sugar they were starting to come apart. After the last hour with the sauce on them I tasted the best ribs I had ever made and put in my mouth. Bring on the Boston Butt and a Briskett!

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Jul 7, 2013

John J

Well built & easy

It worked the first time with no fuss. However, for a very long smoke I found that starting charcoal for refueling works much better than just adding briquets. I use a chimney starter and get the coals burning first. I use a length of steel stud as a chute and slide the burning coals right in. For those not familiar, steel stud is a "U" shaped sheet metal product that replaces wood studs in commercial construction, as it does not burn . Any sturdy metal that can be formed into a trough shape will do. Wear good gloves as everything is very hot! No more worries about whether the fire is too far gone to start more briquets.

Type of Griller


Would you recommend this recipe? YES

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Big Cowboy Steaks with Whiskey Barbecue Sauce