Beef, Cookout and BBQ, Main Dishes

Barbecued Rib Steaks

  • 1 Clove Garlic
  • 1/2 cup Vegetable oil
  • 2 3 pound Rib steaks, bone removed
  • 1 teaspoon Dry mustard
  • 1/2 teaspoon Freshly ground black pepper
  • 1 3/4 teaspoons Salt
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup Flour
  • 1 cup Light brown sugar
  • 1 tablespoon Butter or margarine

    • Crush garlic clove into oil; set aside for 1 hour. Brush both sides of steaks with garlic oil. Let stand 1 hour at roomtemperature. Combine mustard pepper, salt, Worcestershire sauce and flour in a mixing bowl. Place steaks on a board. Score and gash fat around the edges every 2 inches to prevent curling.

    Divide spicy mixture into four parts. Spread fourthof mixture on side of each steak. Usingback of cleaver or wooden mallet, poundmixture into meat. Repeat procedure on second sides of steaks. Let stand 30 minutes. Knead the light brown sugar into each side of steak. Place steaks on broiling rack 3 inches from heat and broil until both sides are dark brown, turning frequently. Remove from broiler; lift offglazed sugar coating. Serve steaks dotted with butter on hot platter. Slice thesteak on the diagnol. During carving, juice from the steak will blend in with the butter, making a light gravy to serveover meat.

    Makes 6 to 8 servings.l

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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