Bourbon-Barbecued Rib-Eye Steaks
Source: Weber's Real Grilling by Jamie Purviance
Serves 4

for the marinade:
1/2 cup bourbon
1/4 cup ketchup
2 tablespoons extra virgin olive oil
2 tablespoons soy sauce
1 tablespoon white wine vinegar
2 teaspoons minced garlic
1/2 teaspoon Tabasco® sauce

1/2 teaspoon freshly ground black pepper

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

In a medium bowl, whisk 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 several times to coat the meat. Place the bag in a bowl and refrigerate for 1 1/2 to 2 hours, turning the bag occasionally.

Make the steaks:
Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Remove the steaks from the bag and discard the marinade. Pat the steaks dry with paper towels. Brush or spray both sides with olive oil.

In a small bowl, mix the paprika, salt, and pepper. Press the seasonings into both sides of the meat. Grill over direct high heat until cooked to your desired doneness, 8 to 10 minutes for medium-rare, turning once (if flare-ups occur, move the steaks temporarily over indirect high heat).

Transfer to a cutting board and let 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 any juices collected on the cutting board over the slices. Garnish with parsley. Serve warm.