Hungry Man Fiery Steaks

What You Need:

1 TBSP crushed peppercorn
1 tsp + 1 tsp. chili powder
1 tsp kosher salt
1 tsp light brown sugar
1/4 tsp garlic powder
1/4 tsp + 1 tsp onion powder
1/2 C ketchup
1 TBSP Worcestershire sauce
1 TBSP red wine vinegar
1 TBSP dark brown sugar
1/4 tsp pepper
1/4 C water
4 (3/4 lb) rib eye steaks (1 inch thick)
Olive oil

How to Make It:

Mix the peppercorns, 1 tsp chili powder, salt, light brown sugar, garlic powder and 1/4 tsp onion powder together well in a mixing bowl.


Let the steaks stand at room temperature 30 minutes prior to grilling.

Coat both sides of the steak with the peppercorn mixture being sure to press into the meat.

Brush both sides of the steaks with the olive oil.

Heat the grill to high temperature.

Grill the steaks 12 minutes for medium turning once during grilling time.

Allow steaks to rest 10 minutes before serving.

In a saucepan over low heat simmer together the ketchup, Worcestershire sauce, wine vinegar, dark brown sugar, 1 tsp chili powder, 1 tsp onion powder, pepper and water.

Allow to simmer 10 minutes being sure to stir often to insure the brown sugar dissolves completely.

Pour the sauce over the steaks before serving or use as a dip on the side.

Using kosher salt will insure that the salt cooks into the food instead of being washed away by the juices as would regular table salt. If you would like to use regular table salt reduce the amount by half.

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