Grilled Balsamic-Marinated Rib-Eyes with a Balsamic Barbecue Sauce Recipe

Directions:

1. Place the balsamic vinegar, olive oil, garlic and pepper flakes in a 1-gallon resealable plastic storage bag and add the rib-eyes. Allow to marinate at room temperature for up to 2 hours.
2. Preheat a grill to medium heat.
3. 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 crosshatch 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.
4. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
5. Combine all ingredients thoroughly.
6. Yield: 2/3 cup
7. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
8. For the Balsamic Barbecue Sauce:
9. Set a 1-quart saucepan over medium heat and add the olive oil. Add the red onion and garlic and saute until the onions are lightly caramelized, about 5 to 7 minutes. Add the balsamic vinegar and brown sugar to the pan and bring to a boil. Continue to cook until the vinegar is nearly completely reduced, about 10 minutes. Add the red wine and reduce by half, about 5 minutes. Add the remaining ingredients and cook until the sauce is slightly thickened, about 7 to 8 minutes. Remove from the heat, discard the rosemary and puree using an immersion blender. Use immediately or store in an airtight plastic container in the refrigerator for up to 2 weeks.
10. Yield: 1 3/4 cups