Gaucho Rib-Eye Steaks

Total Time:
1 hr 57 min
Prep:
10 min
Inactive:
1 hr 35 min
Cook:
12 min

Yield:
4 servings
Level:
Easy

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.


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