• Source: The Emeril Lagasse Show: Episode 9 - Guy's Night Out
• Dish Type: Entree
• Cooking Method: Grilling
• Occasion: Any

Emeril's Balsamic Marinated Ribeyes with Balsamic Barbecue Sauce

Ingredients

• For the Steaks and Marinade:
• 1/2 cup extra‐virgin olive
oil

• 1 small
 red onion, chopped

• 1 cup balsamic
 vinegar

• 2
 tablespoons minced
 garlic

• 2 teaspoons 
crushed
 red 
pepper

• 4
 ribeye 
steaks, 12
 to 14 oz
 each

• 2 tablespoons Emeril Essence

• 1 teaspoon kosher salt

• 
Balsamic
 Barbecue Sauce, for
 serving


• For the Balsamic
 Barbecue Sauce:
• 2
 tablespoons olive oil

• 1/3 
cup
 small-diced
 red 
onion

• 1 tablespoon
 sliced garlic

• 1 
cup
 balsamic 
vinegar

• 2 
teaspoons light brown
 sugar

• 1/2 cup dry red wine, preferably 
Sangiovese

• One 14 1/2-ounce
can diced
 tomatoes

• 1 
tablespoon 
tomato paste

• 2 teaspoons 
liquid
 smoke

• 1
 sprig fresh rosemary

• Salt 
and freshly
 ground black pepper, to 
taste

Instructions

For the Steaks and Marinade:
For the marinade, in a 
medium saucepan 
over medium heat, add 
the olive oil, red onion, balsamic 
vinegar, garlic 
and crushed
 red pepper 
and
 bring
 to a 
simmer for 
10 
minutes. Let
 cool. Place the
 steaks in a non-reactive 
pan and
 pour the marinade
 over the meat. Allow 
the steaks
 to marinate
 at room temperature for 
up to 2 hours. 



Preheat grill to medium. Remove
 the 
steaks from
 the marinade 
and
 season on both sides
 with 
the 
Essence 
and salt. Place 
the steaks 
on 
the 
grill and
 cook 
for 6 minutes 
on the first side, turning
 a quarter-turn once 
after 3 minutes to make a cross-hatch pattern. Turn the
 steak over 
and brush 
with 3 tablespoons 
of the barbecue sauce and 
continue to cook for an additional 
5 to 6 minutes for medium
 rare. Remove 
from
 the grill 
and
 serve immediately, with additional 
Balsamic Barbecue
 Sauce 
if desired. 




Yield: 
4 
servings


For the Balsamic
 Barbecue Sauce:
Set a
 1‐quart saucepan 
over medium
 heat 
and add the olive 
oil. 
Add
 the 
red 
onion 
and garlic and sauté until
 the onions are lightly caramelized, 5 to 7 minutes. Add the balsamic vinegar and brown sugar and bring to a boil. Cook until the vinegar is nearly completely reduced, about 10 minutes. Add the red wine and cook until reduced by half, about 5 minutes. Add the remaining ingredients and cook until the sauce is slightly thickened, 7 to 8 minutes longer. Remove from the heat, discard the rosemary, and puree sauce using an immersion blender. (Alternatively, set sauce aside to cool briefly, then puree in a blender.) Use immediately, or store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.

Yield: 1
1/2
cups