Gaucho Rib-Eye Steaks
- 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)
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.
Recipe courtesy of Sandra Lee, 2007