Food Network: Gaucho Rib-Eye Steaks

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Gaucho Rib-Eye Steaks
Recipe courtesy Sandra Lee, 2007

Ingredients
4 rib-eye steaks, 3/4-inch thick
1 (7-ounce) can chipotle peppers in adobo
2/3 cup cocktail sauce (recommended: Heinz)
4 tablespoons steak sauce (recommended: Lawry's)

Directions
Pat the steaks dry using a paper towel. Place the remaining ingredients
in large zip-top bag. Gently massage bag to combine ingredients; then add steaks. Let marinate in
refrigerator for 1 to 3 hours.

Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.

Remove steaks from refrigerator and let come to room temperature, approximately 20 to 30 minutes.
Remove steaks from marinade, discard marinade.

Place steaks on hot oiled grill and cook for 6 to 8 minutes per side for medium. Transfer steaks to
a platter and let rest 5 minutes before serving.

Chef's Note: For indoor cooking: Preheat broiler. Place steaks 6 to 8-inches from heat source and
broil 5 minutes turn and broil another 4 minutes for medium.