Isn’t it time for another BBQ!
4 Tbsp (60 ml) SOOC Dark Pomegranate Balsamic
4 Tbsp (60 ml) SOOC Gourmet Garlic Olive Oil
1 Tbs. good quality Dijon-style mustard
1 tsp Big Mama’s Kansas City Rub (or sea salt)
(FOUR steaks – half the ingredients for TWO)
Prepare the grill or broiler. Combine all ingredients in a lidded jar and shake hard (or whisk in a medium bowl). The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place the rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.
Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.