Rib Eye Steaks with Pete's Barbecue Sauce
Photo: Anson Smart
Pete Evans on grilling outside: "It's just more fun than cooking indoorsand it gets my kids off Facebook."
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- 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 (about 1 pound each) rib eye steaks on the bone, cut 3/4 inch thick
- Rosemary sprigs, for garnish
- 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.
- 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.
- 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.
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