Gaucho Rib-Eye Steaks
- Level: Easy
- Total: 1 hr 57 min
- Prep: 10 min
- Inactive: 1 hr 35 min
- Cook: 12 min
- Yield: 4 servings
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- Level: Easy
- Total: 1 hr 57 min
- Prep: 10 min
- Inactive: 1 hr 35 min
- Cook: 12 min
- Yield: 4 servings
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.
Cook’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.
