Grilled Ribeye With Peach Habañero Barbecue Sauce
by Ariane Duarte, Chef , CulinAriane, Montclair, N.J.
- 4 Certified Piedmontese cowboy cut ribeyes
- Salt and pepper to taste
Preheat grill to high, at least 400°F.
Season ribeye steaks with salt and pepper. Place on grill for 6 minutes then turn over and grill for an additional 5 to 7 minutes, depending on desired doneness. During the last few minutes of grilling, lightly coat the ribeye with Peach Habañero Barbecue Sauce. Remove ribeye from the grill and let rest for 3 to 4 minutes. Serve with additional barbecue sauce.
- Peach Habañero Barbecue Sauce
- 8 peaches, halved and pitted
- 10-ounce bottle of barbecue sauce
- 2 cups molasses
- 2 6-ounce cans tomato paste
- 1 cup brown sugar
- 2 cups ketchup
- 2 habañero chiles, chopped
In a large saucepot, combine all barbecue sauce ingredients. Simmer for 2 hours, stirring occasionally. Remove from heat and puree the sauce with a hand held or upright blender. Always use caution when blending hot liquids. (Remove the center cap of the blender lid and place a towel over the hole before turning on the blender. The towel allows the steam to escape while blending.) Pour the sauce through a China cap strainer.
Pairing: Syrah or zinfandel