Slow Basted BBQ Ribeye
Thick-cut boneless ribeyes are seasoned with cocoa, sea salt and ground pepper, then basted in a Slow Press® Cabernet Sauvignon BBQ sauce for juicy taste and smoky-sweet-savory flavor.
1 beef ribeye steak
- ½ cup Slow Press® Cabernet Sauvignon
- 4 12 oz. boneless ribeye steaks
- ½ cup smoky style BBQ sauce
- 2 tsp. unsweetened cocoa powder
- 2 tsp. coarse ground black pepper
- 2 tsp. sea salt
- Prepare the Slow Press® Cabernet Sauvignon BBQ sauce: Place Slow Press® Cabernet Sauvignon and bbq sauce in a mixing bowl and whisk to evenly combine. Reserve half of the sauce for basting steaks while grilling, and the other half for serving.
- Season the ribeyes: Place cocoa powder, black pepper and salt in a mixing bowl and whisk to evenly combine, then rub liberally onto both sides of the ribeyes.
- Grill and baste the ribeyes for approximately 15 minutes total over medium high heat, flipping and basting with Slow Press® Cabernet Sauvignon BBQ sauce approximately every 3 minutes. Remove the steaks from the grill and let rest for approximately three minutes.
- Plate and serve each steak with the reserved half of the Slow Press® Cabernet Sauvignon BBQ sauce.
- Use your favorite BBQ sauce, combined with Slow Press® Cabernet Sauvignon. BBQ sauce brands vary in flavor, and so will the final sauce. Smoky, slightly sweet BBQ sauces work best for this application.
- Do not re-use or mix any unused cabernet BBQ sauce from basting into the other half of your reserved sauce, as you risk cross contamination.
- Add espresso powder to the cocoa rub, if desired. Or use in place of cocoa powder.
- You may also omit the cocoa powder and simply season the ribeye steaks with cracked pepper and sea salt.
- Basting the ribeye steaks while grilling produces deep, craveable flavor.
- Allowing the steaks to rest creates a juicy steak, as it relaxes and draws the juices back to the center of the cut. Slicing the steak without resting allows the juices to run out and produces a dry steak.
- You may also marinate the ribeye steaks in a combination of cabernet olive oil, soy sauce, fresh herbs & seasonings, then grill as a flavorful alternative.
- Pair your favorite grilled vegetables with the steaks, and grill at the same time the steaks are cooking. Pencil asparagus is a wonderful complement.
- Use Slow Press® Cabernet Sauvignon BBQ sauce in endless recipe applications:
- As a sandwich sauce
- As a dip for chicken tenders
- Stir it into beans
- Turn into a salad dressing
- Baste grilled vegetables
- A pizza sauce for grilled pizzas
- Glaze on meatballs