Bourbon-Barbecued Rib-Eye Steaks

Source: Detroit Free Press - Food

Be sure to pat the steaks dry with paper towels before grilling them because, according to "Weber's Real Grilling," wet steaks don't sear, they steam.

MARINADE
1/2 cup bourbon
1/4 cup ketchup
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon white wine vinegar
2 teaspoons minced garlic
1/2 teaspoon hot red pepper sauce
1/2 teaspoon freshly ground black pepper

STEAKS
2 bone-in rib eye steaks, about 1 1/4 pounds each and 1 to 1 1/4 inches thick
2 tablespoons extra-virgin olive oil
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh Italian parsley

To make the marinade: In a medium bowl, whisk together all the marinade ingredients.

Place the steaks in a large, plastic resealable bag and pour in the marinade. Press out the air, seal the bag and turn it several times to coat the meat. Place the bag in a bowl and refrigerate 1 1/2 to 2 hours, turning the bag occasionally.

Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling them. Remove the steaks from the bag and discard the marinade. Pat the steaks dry with paper towels.

Preheat the grill to high.

Brush or spray both sides of the steaks with olive oil; set them aside.

In a small bowl, mix the paprika, salt and pepper. Press the seasonings into both sides of the meat.

Grill the steaks over direct high heat until they are cooked to your desired doneness, 8 to 10 minutes for medium-rare, turning once. If flare-ups occur, move the steaks temporarily to indirect high heat.

Transfer the steaks to a cutting board and let them rest for 3 to 5 minutes.

Carve the meat from the bone and cut the steak across the grain into 1/4-inch slices, discarding any large pieces of fat.

Arrange the slices on a platter or individual plates. Drizzle the steaks with any juices collected on the cutting board.

Garnish with parsley and serve warm.