Grilled Steak with Smokey Umami Sauce

Aussies would say "give me a Scotch Filet, a Shiraz and a quiet place to enjoy it."

This steak with its moist, melt-in-your mouth umami flavor pairs beautifully with our Heritage Shiraz.

"Vegetables? . . . What vegetables?"

Ingredients

• Ribeye Steaks  ·  4 
• Balsamic Vinegar  ·  1 cup 
• Soy Sauce  ·  ½  cup 
• Garlic Cloves, minced  ·  6 
• Honey  ·  ¼ cup 
• Olive Oil  ·  ¼ cup 
• Worcestershire Sauce  ·  2 tablespoons 
• Liquid Smoke  ·  1 teaspoon 
• Herbie’s Garlic Powder  ·  1 tablespoon 
• Herbie’s Onion Powder  ·  1 tablespoon 
• Herbie’s Cayenne Pepper  ·  2 teaspoons 
• Salt  ·  1 tablespoon 
• Vegetable Oil  ·  2 tablespoons 

Instructions

The rib eye is the center best portion of the rib steak. It is both flavorful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for slow oven roasting and grilling.

For best results, use prime, bone-in rib eye steaks. Ask your butcher to cut them at least 1 1/2-inches thick. Each bone-in steak should be about 1 pound. Boneless steaks can be used and they should be about 12 ounces. New York Strip steaks can be used in place of rib eye.

In a medium bowl combine all the ingredients, except for the steak.

Whisk until all the ingredients are combined.

In a large zip lock bag add the 4 ribeye steaks. Pour the marinade into the bag and completely coat each steak. Seal as much air out of the bag as possible and refrigerate for at least 2 hours. This can be marinated up to 24 hours.

When you are ready to cook pre heat your grill or grill pan on high.

Take the steaks out of the marinade and reserve the marinade for the sauce.

Pat the steaks with a paper towel before cooking.

Brush the grill with vegetable oil to prevent the meat from sticking and to give it grill marks.

Sear the steaks for 2 minutes on each side.

Finish cooking over indirect heat until desired doneness.

• Rare: 125°,
• Medium Rare: 135°,
• Medium Well: 145°,
• Well Done: >155°

In a medium sauté pan add the reserved marinade and bring up to a boil over high heat.

Reduce it by ¾ , adjust the seasoning and serve with the grilled steak.

*Chef Tommy’s Tips:

Cutting back on sodium?

• Regular soy sauce can easily be replaced by low-sodium soy sauce or it can be left out of the recipe all together by then instead of reducing the sauce by ¾ you can continue reducing it until it becomes a sweet glaze to drizzle over the steak.