Barbecue Rib Eye Steak

Chef Richard 2 Servings 12 minutes


  • 1  teaspoon minced garlic
  • 2  sprigs of rosemary
  • 1  cup olive oil
  • 2  12-ounce rib eye steaks
  • 2  ounces sweet butter
  • 1  tablespoon grated Spanish onion
  • 1  teaspoon minced fresh garlic
  • ¼  cup sugar
  • 8  ounces Worcestershire sauce
  • 1¼  cup ketchup
  • 1  teaspoon Dijon mustard
  • 1  teaspoon yellow mustard
  • ½  teaspoon jerk seasoning
  • 1  tablespoon white vinegar
  • Salt and pepper to taste


  • Combine garlic, rosemary, and olive oil in a bowl. Place steaks in mixture and marinate for 1 hour before cooking. On low heat, melt butter in a small saucepan. Add grated onions, minced garlic, and sugar. Using a wooden spoon, stir mixture for approximately 3 minutes. Add remaining ingredients. Allow sauce to simmer 8 minutes, stirring occasionally.
  • Heat cast-iron skillet with grill marks until skillet is very hot. Remove steak from marinade and pat semi-dry. Place steaks into hot skillet and cook to desired temperature. Baste steak with barbecue sauce to taste.