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Grilled Prime Rib Steaks with Bourbon-BBQ Baste and Spice Rubbed Grilled Vidalia Onions (Bobby Flay) Recipe

Grilled Prime Rib Steaks with Bourbon-BBQ Baste and Spice Rubbed Grilled Vidalia Onions (Bobby Flay) Recipe

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Grilled Prime Rib Steaks with Bourbon-BBQ Baste and Spice Rubbed Grilled Vidalia Onions (Bobby Flay)

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Ingredients

Count

Nutrition

772

Calories

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Ingredients:

Serving

2 tbsp unsalted butter
1 tbsp olive oil
1 large spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 cups bourbon , plus 2 tbsp
3 cups canned plum tomatoes and their juices, pureed
2 cups water
1/4 cup ketchup
1/4 cup red wine vinegar
2 tbsp worcestershire sauce
2 tbsp dark brown sugar
2 tbsp honey
1/4 cup molasses
2 tbsp dijon mustard
3 tbsp ancho chili powder
1 tbsp chipotle pepper puree
salt and freshly ground pepper
2 rib-eye steaks, about 2 inches thick and 1-lb each
spice rubbed grilled vidalia onions, recipe follows

Directions:

Heat the butter and oil over medium heat in a heavy-bottomed medium saucepan. Add the onions and garlic and cook until translucent, 3 to 4 minutes. Add 2 cups bourbon and cook until completely reduced. Add the tomatoes and water, bring to a boil, and then simmer for 10 minutes. Add the remaining ingredients, excluding the salt, pepper, and steaks, and simmer for an additional 20 to 25 minutes, stirring occasionally. Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool slightly. Whisk in the remaining 2 tablespoons of bourbon.
Heat grill to high. Season steaks on both sides liberally with salt and pepper and rub some of the spice rub from the onions onto 1 side of the steaks. Place steaks on grill, spice rub side down, and grill until slightly charred and crusty, about 4 to 5 minutes. Brush the steaks with some of the Bourbon-BBQ baste and turn steaks over; reduce heat of the grill to medium-low and cook to medium-rare doneness, about 8 to 9 minutes longer. Brush with the Bourbon-BBQ baste every 2 minutes. Remove from the grill, brush with more of the baste, and let rest for 5 minutes before slicing into 1/4-inch thick slices.
2 tablespoons paprika
1 tablespoon ancho chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons kosher salt
1 teaspoon cayenne powder
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
4 Vidalia onions, peeled and sliced into 1/4-inch thick slices
Canola oil
Heat grill to high.
Whisk together all spices in a small bowl until combined. Brush onions with oil on both sides. Rub 1 side of each onion with some of the spice mixture and place rub side down on the grill. Grill until golden brown and a crust has formed. Turn the onions over and continue grilling until just cooked through. Serve with the steaks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	772.19 Kcal (3233 kJ)
Calories from fat	351.67 Kcal
		% Daily Value*
Total Fat	39.07g	60%
Cholesterol	92.47mg	31%
Sodium	682.98mg	28%
Potassium	1211.17mg	26%
Total Carbs	53.23g	18%
Sugars	37.87g	151%
Dietary Fiber	4.49g	18%
Protein	26.96g	54%
Vitamin C	21.9mg	37%
Vitamin A	0.1mg	2%
Iron	6mg	33%
Calcium	156.5mg	16%

Amount Per 100 g
Calories	121.09 Kcal (507 kJ)
Calories from fat	55.14 Kcal
		% Daily Value*
Total Fat	6.13g	60%
Cholesterol	14.5mg	31%
Sodium	107.1mg	28%
Potassium	189.92mg	26%
Total Carbs	8.35g	18%
Sugars	5.94g	151%
Dietary Fiber	0.7g	18%
Protein	4.23g	54%
Vitamin C	3.4mg	37%
Iron	0.9mg	33%
Calcium	24.5mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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