Recipes
Red Earth O'riginal Ribeyes with Glaze
Mary Shivers from Ada, OK
2006 MIO Recipe Roundup
Grand Prize Mouthwatering Main Entree
Steaks
- 4 (8-10 oz) Oklahoma Beef Ribeye Steaks
- 1 (1.5 oz) pkg. Daddy Hinkle’s O’riginal Dry and Liquid Seasoning
Glaze
- ½ C red onion, diced
- ¼ t minced garlic
- ½ C Great Plains Bottling Co. Coca Cola
- ½ C packed dark brown sugar
- ¾ C Redland Juice Co. Made In Oklahoma White Grape Juice
- 1 T Garden Club cider vinegar
- 1/3 C teriyaki marinade & sauce
- ½ t Tabasco sauce
- 1 T cornstarch
- 1 T water
Instructions
For Steaks: Sprinkle a light coat of Daddy Hinkle’s dry on both sides of steak. Press it in. Evenly drizzle Daddy Hinkle’s liquid marinade as desired on both sides of steaks. Let steaks rest at room temperature for about 20-30 minutes. Grill steaks over hot coals or gas grill to desired doneness, turning once.
For glaze: While steak is marinating, bring all glaze ingredients except cornstarch and water to a boil over high heat. Reduce heat to medium. Reduce mixture to half of the original volume, stirring often. Stir cornstarch and water together in a small bowl. Stir into glaze until mixture thickens slightly. Remove from heat.
Place each steak on a serving plate. Serve glaze on steaks on in small bowls as desired. Serve immediately. Serves 4.
Filed Under
- Beef