Grilled Ribeye with Texas Mop Sauce
Grilled Ribeye with Texas Mop Sauce
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- ribeye steaks
- salt
- Mop sauce
- fresh ground black pepper
- 1 tablespoon Fustini's Robust SELECT olive oil
- 1 cup sweet onion, diced
- 2 tablespoon shallot, minced
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ground black pepper
- 1 bottle beer
- 2 cup molasses
- 1 cup Worcestershire sauce
- 1/2 cup Fustini's 12 Year Traditional balsamic vinegar
- 2 tablespoons Horseradish Maple Mustard
- 1 teaspoon ground cayenne (optional)
- corn starch slurry
- fresh lime juice
- salt
Directions
- Prepare a hot grill. Season steaks with salt and place onto hot grill. Grill steak to desired temperature turning only a few times and brushing with mop sauce each time you turn or flip the steak. Once the steak is removed from the heat, mop again and season with freshly ground black pepper.
- Place a large skillet over moderate heat. When very hot, carefully add olive oil and onions and toss to coat. Caramelize onions, stirring often until dark brown. Add shallot, onion and black pepper and cook another few minutes being careful not to burn the garlic. Add beer and stir to deglaze. Cook beer until reduced by half. Add molasses, Worcestershire, vinegar, mustard and cayenne and bring to a boil. Thicken slightly with corn starch slurry then season with fresh lime juice and salt.
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