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Grilled Prime Rib Steaks with Bourbon-BBQ Baste and Spice Rubbed Grilled Vidalia Onions Recipe

Grilled Prime Rib Steaks with Bourbon-BBQ Baste and Spice Rubbed Grilled Vidalia Onions

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (33)

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Average Rating:

Total Reviews: 33

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  • on August 20, 2011

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    Excellant. BBQ Baste and rub enhanced the steak and did not take it over. Would recommend making the baste the day before as it was a lot to do for one day. The onions were a great add! Wasn't sure I would like but perfect. We also served with a light lemon butter shrimp scampi. Excellant. Would do again. Will try the left over sauce on other grilled items as other reviews suggested.

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  • on February 05, 2011

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    I followed the directions exactly. When I finished pureeing the BBQ sauce - and tasted to check for seasoning etc...I wanted to do a happy dance on the spot! The flavors are amazing! HOME RUN! I'm saving this recipe in my favorites!

    Marybeth Laleman - Monroe, CT

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  • on July 26, 2010

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    We usually don't like seasoning or sauce on steaks, but after watching Bobby make this on the show, we tried it. It was great! It doesn't drown the flavor of the meat at all.

    The sauce does take time to make, but it is well worth it. It's a great, flavorful sauce, not too sweet or sticky. Put extra sauce in the freezer. After we had the steaks, we used the leftover rub and sauce on ribs and our friends loved it. This weekend, I'm having a party and will can some of the extra sauce to give as gifts!

    The onions are great, too! We used some plain yellow onions because we had them, but they worked out very well. They are very sweet and the addition of the spices make a great contrast.

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  • on June 14, 2010

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    I didn't take the time to make the barbeque sauce and just pan seared the steak with some of the seasoning, then grilled the onions. It was still really tasty, so I'm sure it'd be amazing if I had actually made the sauce to go along with it. A+, Bobby!

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  • on May 29, 2010

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    Too laborious & complicated. Try the spice blend from www.primaenterprise.com simple & never miss

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  • on May 28, 2010

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    I have made the BBQ sauce several times on different occasions. I have never made the steaks as I don't usually care for BBQ sauce on steaks but the sauce is great on chicken and ribs. Every time I make it everyone wants the recipe.

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  • on March 29, 2010

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    I made these this weekend and was surprized. Started making the sauce and didn't like the smell right off the bat but I pushed ahead hoping it would get better. Took quite a while to reduce so be patient!

    I couldn't find ancho clili powder so I used plain chili powder. WHEW! Need to cut that in half! I would also cut the chili and cayenne power in the rub in half.

    The other item is screwed up in getting was the chipotle pepper puree. I got chipotle peppers in adobo sauce. Chopped up 2 peppers and added to the sauce. (seemed to work.

    Sauce was really good...but like other reviews - there was a LOT! Half the recipe and you'll have more than enough. If you like a sweeter BBQ sauce, I would up the brown sugar a bit - maybe one more tablespoon.

    The rub was EXCELLENT!!! I'll be making this again. I had 4 rib-eyes and used almost all of it on just the steaks. Didn't make the onions so can't give you a review on those.

    Happy cooking!

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  • on August 23, 2009

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    Wow! This is right up our alley! My husband & I have always enjoyed Bobby's recipes. This sauce is our favorite now. And the onions! OMG! The best ever!
    This is such a great recipe for soooo many different foods! Thank you Bobby:

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  • on August 20, 2009

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    The stake was so tender, juicy and flavoured because of the BBQ sauce!
    Really tasty!
    I just lowered the sugar and honey since I like it less sweet and waistline friendlier and also decreased all sauce ingredients twice 'cause I didn't want to have too much of a leftover.
    Next time I'll serve it together with the Stacked Tomato Salad with Black Olive Tapenade.
    All in one, a 5 star BBQ recipe !

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  • on August 16, 2009

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    I love this sauce and use this as dipping sauce for anything I throw on the BBQ--chicken, ribs, etc. I have even used it on meatloaf and as the base for pasta sauce. The flavor is slightly sweet and tangy. I love adding whisky or bourbon because it makes the sauce more rich. I have served this as a dipping sauce for steak, although I prefer to eat more expensive cuts of meat lightly seasoned with s&p. I did not care for the onions at all. To be honest, the flavor was not plesant; the spices did not blend together in the right proportions.

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