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Big Cowboy Steaks with Whiskey Barbecue Sauce

Recipe from Weber's On the Grillâ„¢: Steak & Sides by Jamie Purviance

  • People

    Serves 4 to 6

  • Prep Time

    5 mins

  • Grilling Time

    8 to 10 mins

Ingredients
Instructions

the Ingredients

20151023095406 Otgs Redmeat 2

Sauce

  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step ½ cup finely chopped yellow onion
  • Completed step 1 tablespoon finely chopped garlic
  • Completed step ¼ cup whiskey, preferably bourbon
  • Completed step 3 tablespoons tomato paste
  • Completed step ½ cup pure maple syrup
  • Completed step 1 tablespoon cider vinegar
  • Completed step 2 teaspoons Dijon mustard
  • Completed step 1 teaspoon smoked paprika
  • Completed step 1 teaspoon hot pepper sauce
  • Completed step ½ teaspoon freshly ground black pepper
 
  • Completed step 4 bone-in rib eye steaks, each 14 to 16 ounces and about 1¼ inches thick, trimmed of excess fat
  • Completed step Extra-virgin olive oil
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a large saucepan over medium-high heat on the stove, warm the oil. Add the onion and cook until 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 is almost completely evaporated, about 2 minutes. Stir in the tomato paste until well incorporated. Add the syrup, vinegar, mustard, paprika, hot 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.
  • 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.
  • Prepare the grill for direct cooking over high heat (450° to 550°F). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
    Prepare the grill for cooking over high heat (500°F).
    Prepare the grill for direct cooking over high heat (450° to 550°F).
  • Grill the steaks over direct high heat, with the lid closed, 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.
    Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce.
    Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce.

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