Rib Eye Steaks With Hot As Heck Sauce Recipes

Steps:

• On a small plate with a fork blend all ingredients together well and transfer to a sheet of wax paper. Using wax paper as an aid, shape butter into a 4-inch-long log and wrap. Chill butter 1 hour long, or until firm. Bèarnaise butter may be made 5 days ahead and kept chilled, wrapped tightly.
• Prepare grill.
• Bring steaks to room temperature and rub lightly with oil. Season steaks with salt and pepper and grill on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare meat. (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
• Serve steaks topped with slices of bèarnaise butter.

Steps:

• For sauce, in a medium saucepan cook sugar over medium-high heat until it begins to melt, shaking the pan occasionally (do not stir).
• Reduce heat to low; add onion and garlic. Cook and stir for 5 minutes more or until mixture is golden brown.
• Bring beer or water just to boiling in a small skillet.
• Carefully and gradually add boiling beef or water to sugar mixture, stirring constantly.
• Whisk in tomato paste, Worcestershire sauce, vinegar, habanero sauce, chipotle peppers, and salt.
• Bring to boiling; reduce heat.
• Simmer, uncovered, for 15 to 20 minutes or to desired consistency. Set aside.
• Place steaks on the lightly oiled rack or the grill directly over medium heat.
• Grill for 10 to 18 minutes or until desired doneness, turning once.
• Brush some of the sauce onto the steaks during the last few minutes of grilling.
• Pass remaining sauce with steaks.
• Cover and chill any remaining sauce for up to 1 week.
• Serve with grilled chili peppers, if desired.
• *Note: To grill chili peppers, lightly brush whole peppers with oil. Grill for 5 to 10 minutes over medium heat or until slightly charred.