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Our new favorite steak

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We keep coming back to this ribeye slathered with Texas-style sauce.

Serves 4
Recipe by chef-partner Dean Fearing, Fearing’s Restaurant, Dallas

1 tablespoon olive oil
1 cup chopped onion
2 tablespoons chopped shallots
1 tablespoon chopped garlic
1 tablespoon cracked black peppercorns
1 bottle Shiner Bock
2 cups molasses
1 cup Worcestershire sauce
1/2 cup balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon ground arbol chili
1/4 cup corn starch
1/4 cup water
salt and black pepper to taste
4 12-ounce ribeye steaks
lime to taste

• Heat the oil in a large saucepan on medium-high heat; add the onions and sauté 3 minutes. Add the shallots, garlic and black peppercorns and sauté an additional 2 minutes or until lightly browned.
• Add the beer and deglaze the pan, then let reduce by half, about 2 minutes. Add the molasses, Worcestershire, balsamic vinegar, Dijon mustard and arbol chili, and bring the mixture to a boil. Reduce mixture to a simmer and cook 5 minutes.
• In a small bowl, add corn starch and water; mix to combine thoroughly. Slowly pour the corn starch mixture into the sauce in a small stream while stirring until sauce thickens.
• Season the steaks with salt and pepper to taste, and heat a grill. Arrange the steaks on the grill, being careful not to overcrowd the grates. Cook the steaks 4 minutes on each side, or until medium-rare.
• About 1 minute before the steaks are done, brush on a generous amount of sauce, glazing each steak. Turn each steak once and cook until the glaze thickens, about 1 minute. Remove the steaks from the grill and keep warm until ready to serve.



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