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Emeril's Balsamic Marinated Ribeyes With Balsamic Barbecue Sauce

Emeril's Balsamic Marinated Ribeyes With Balsamic Barbecue Sauce

  • Yield: 4 servings


  • For the Steaks and Marinade

  • 1/2 cup extra-virgin oliveoil
  • 1 small red onion, chopped
  • 1 cup balsamic vinegar
  • 2 tablespoons minced garlic
  • 2 teaspoons crushed red pepper
  • 4 ribeye steaks, 12 to 14 oz each
  • 2 tablespoons Emeril Essence
  • 1 teaspoon kosher salt
  • Balsamic Barbecue Sauce, for serving
  • For the Balsamic Barbecue Sauce

  • 2 tablespoons olive oil
  • 1/3 cup small-diced red onion
  • 1 tablespoon sliced garlic
  • 1 cup balsamic vinegar
  • 2 teaspoons light brown sugar
  • 1/2 cup dry red wine, preferably Sangiovese
  • One 14 1/2-ouncecan diced tomatoes
  • 1 tablespoon tomato paste
  • 2 teaspoons liquid smoke
  • 1 sprig fresh rosemary
  • Salt and freshly ground black pepper, to taste


  • For the Steaks and Marinade:

    For the marinade, in a medium saucepan over medium heat, add the olive oil, red onion, balsamic vinegar, garlic and crushed red pepper and bring to a simmer for 10 minutes. Let cool. Place the steaks in a non-reactive pan and pour the marinade over the meat. Allow the steaks to marinate at room temperature for up to 2 hours.
  • Preheat grill to medium. Remove the steaks from the marinade and season on both sides with the Essence and salt. Place the steaks on the grill and cook for 6 minutes on the first side, turning a quarter-turn once after 3 minutes to make a cross-hatch pattern. Turn the steak over and brush with 3 tablespoons of the barbecue sauce and continue to cook for an additional 5 to 6 minutes for medium rare. Remove from the grill and serve immediately, with additional Balsamic Barbecue Sauce if desired.
  • For the Balsamic Barbecue Sauce:

    Set a 1-quart saucepan over medium heat and add the olive oil. Add the red onion and garlic and sauté until the onions are lightly caramelized, 5 to 7 minutes. Add the balsamic vinegar and brown sugar and bring to a boil. Cook until the vinegar is nearly completely reduced, about 10 minutes. Add the red wine and cook until reduced by half, about 5 minutes. Add the remaining ingredients and cook until the sauce is slightly thickened, 7 to 8 minutes longer. Remove from the heat, discard the rosemary, and puree sauce using an immersion blender. (Alternatively, set sauce aside to cool briefly, then puree in a blender.) Use immediately, or store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.
  • Yield: 11/2cups