- 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.
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.