Grilled Rib Eye Streaks with Jack Daniel’s Grilling Glaze

Here’s another quick lesson in cuts of meat. You have heard the expression in Real Estate it’s all about location, location, location. The same holds true for steaks. People often get confused when it comes to certain cuts of meat such as a New York Strip or a Rib-Eye. While both cuts can be purchased boneless, the New York Strip should NEVER have a bone as it is one half of a Porterhouse or T-Bone, the other side of the bone being a small taste of a Filet Mignon. And then there’s that whole location thing. The Rib Eye comes from (wait for it) the cow’s rib area. Imagine that! The New York hails from the cow’s loin area. Rib Eye is fatter and more tender than the New York Strip. The Rib Eye can be had boneless or bone in. Personally, I thing having a bone adds flavor, but that’s just me. Rib Eye and New York both are considered a premium cut of meat. Recently, while dining in the beef capital of the planet, Wyoming, Hubby and I ordered these two steaks. I chose the Rib-eye while Hubby had the New York Strip. This wasn’t done as individual preferences but rather because the Rib Eye had a smaller cut, 14 ounces, while the New York’s -smallest strip was 29 ounces. I’m glad we ordered different cuts of steak. It gave us a chance to sample them side by side. While the Rib Eye was far more tender, the New York had a more intense beefy flavor. While this recipe calls for Rib Eye, you could always use a New York Strip instead.

A few quick tips to help everything come together smoothly.

  • Start preheating the oven to roast the garlic first.
  • Make marinade and get the steaks into the refrigerator to start the marinating process. By now, the oven should be heated for the garlic.
  • Pop the garlic into the oven, begin roasting. While garlic roasts, mix up all the ingredients for the glaze.
  • If desired, strain grilling glaze for a smooth finish just before serving.

Grilled Rib Eye Streaks with Jack Daniel’s Grilling Glaze
4 Rib Eye Steaks (8 oz each, ¾-inch thick)
2 Limes
½ Cup Jack Daniels Whiskey
1 ½ Teaspoons Salt
2 Garlic Cloves, crushed
1 Teaspoon Black Pepper
Olive oil or cooking spray for grill

1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup Teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

FOR STEAKS: Slice limes in half, rub fresh lime on steaks. Rub salt into steak. Squeeze lime juice into bowl. Whisk in Jack Daniels, garlic cloves and black pepper. Allow steaks to marinade for several hours in refrigerator. Don’t let the strange color of the meat scare you – the lime juice will start to “cook” the meat with its high acid content. The steaks will cook up beautifully.

Remove steaks from refrigerator and allow to continue to marinade while coming to room temperature, about 20-30 minutes.

While steaks come to temperature, prepare grill. Wipe or spray grill grate with olive oil or cooking spray.

Remove steaks from marinade. Pat dry and brush with grilling glaze. Grill to desired doneness, about 3-5 minutes per side, turning only once.

Remove steaks from grill, transfer to round plate (stack if necessary) and cover with stainless steel bowl inverted. Let rest 10-15 minutes before serving. (If you don’t have a stainless steel bowl, cover serving platter with foil).

Serve steaks with any remaining grilling sauce on the side for “dipping” if desired.

FOR JACK DANIEL’S GLAZE: Preheat oven to 325-degrees.

Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325-degree oven for about 45.

Remove garlic and let it cool until you can handle it. This should take about 15 minutes. As the garlic cools, spread the bulb open to allow for faster cooling.

Combine water, pineapple juice, Teriyiaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.

Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Discard remaining skin and whisk to combine. Add remaining ingredients to the pan and stir.

Let mixture simmer over medium-low heat for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn’t boil over.

Let glaze sit until ready to use, stirring occasionally.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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