Grilled Steak with Bourbon Sauce and Spicy Grilled Onions

More for Saturday than Wednesday night this recipe has a lot of ingredients and takes more than an hour to prepare and cook bit it is definitely worth the effort.

Ingredients

• Butter, unsalted  ·  2 tablespoons 
• Chipotle pepper sauce or puree  ·  1 tablespoon 
• Salt  ·  ½ teaspoon 
• Pepper, freshly ground  ·  ½ teaspoon 
• Rib-eye steaks, about 2 inches thick and 1-pound each  ·  2 
• [o] Herbie's Cumin Seed (ground)  ·  2 teaspoons 
• [o] Herbie's Cayenne  ·  1 teaspoon 
• [o] Herbie's Paprika  ·  2 tablespoons 
• peeled [o] Onions, Vidalia , sliced into 1/4-inch thick slices  ·  4 
• [o] Salt, kosher  ·  2 teaspoons 
• [o] Mustard, dry  ·  1 teaspoon 
• [o] Pepper, black freshly ground  ·  1 teaspoon 
• [o] Herbie's Chilli Powder  ·  1 teaspoon 
• Herbie's Chilli Powder  ·  1 tablespoon 
• Dijon mustard  ·  2 tablespoons 
• Olive oil  ·  1 tablespoon 
• large Spanish onion, coarsely chopped  ·  1 
• Garlic, coarsely chopped  ·  3 cloves 
• Bourbon  ·  2½  cups 
• canned plum tomatoes and juice, pureed  ·  3 cups 
• Beef broth or water  ·  2 cups 
• Ketchup  ·  ¼ cup 
• Red wine vinegar  ·  ¼ cup 
• Worcestershire sauce  ·  2 tablespoons 
• Sugar, brown  ·  2 tablespoons 
• Honey  ·  2 tablespoons 
• Molasses  ·  ¼ cup 

Instructions

About one hour before starting, remove the steaks from the fridge and salt them, cover with a paper towel and leave at room temperature.

Heat the butter and oil over medium heat in a medium saucepan then add the garlic and onions and sauté until soft, which should take about four minutes. Add 2 cups of bourbon and reduce completely. Now add the two cups of beef broth (or water with a beef bouillon cube) and the tomatoes. Allow this all to boil, and then reduce heat and simmer for 10 minutes.

Now add the remaining ingredients, except the steaks, salt and pepper, and simmer for an additional 20-25 minutes while occasionally stirring to prevent burning. At that point transfer the mixture to a food processor or blender and puree until smooth adding salt and pepper until the taste is where you like it. Let it cool, then whisk in the remaining half cup of bourbon.

To prepare the onions take a small bowl and mix all the dry spices together. In another stainless bowl toss the onions with oil and then sprinkle with half of the spice mixture.

Rub the steaks with the other half of the spice mixture and place the steaks and onions on a grill preheated to high temperature. Wait about 5 minutes until they are blackened and a crust seems to have formed. Brush the steaks with some of the Bourbon BBQ Sauce and turn them over.

Check that the onions are cooked to your taste then remove and toss in a little olive oil. When the steaks are at your level of doneness take them off the grill and brush them with a little more of the sauce. Let them let rest for about 5 minutes and begin slicing to serve with the onions.

Serve the sauce as a side so guests can add more and enjoy with Williamson Wines Heritage Shiraz

NOTE: [o] = Spicy Grilled Onions Ingredients