Grilled Prime Ribs Steaks with Bourbon-BBQ Baste and Spice-Rubbed Grilled Vidalia Onions

Grilled Prime Rib Steaks with Bourbon-BBQ Baste and Spice-Rubbed Grilled Vidalia Onions is a true feast for any barbecue lover. This dish pairs thick, juicy rib-eye steaks with a rich, smoky bourbon-infused BBQ baste that adds a deep, caramelized sweetness. The prime rib steaks are grilled to perfection with a flavorful crust created by the spice rub from the accompanying grilled Vidalia onions, adding layers of smoky, spicy, and sweet flavors to each bite. The BBQ baste, made from a combination of bourbon, tomatoes, honey, molasses, and chipotle peppers, provides the perfect balance of sweetness and heat, making the dish incredibly bold and satisfying. Serve these steaks alongside the Spice-Rubbed Grilled Vidalia Onions to create a meal that’s sure to impress at any summer cookout or special dinner.

5 from 1 vote

$70 - $90 (depending on the quality of the steaks and ingredients)

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine American

Servings servings

Calories 321 kcal

Equipment

Heavy-Bottomed Medium Saucepan: This saucepan is essential for making the Bourbon-BBQ baste. Its heavy bottom ensures even heat distribution and prevents the sauce from burning as it simmers.
Grill (Charcoal or Gas): High heat from a grill is needed to sear the steaks and give them a perfectly charred crust. Grilling also enhances the flavor of the spice rub and BBQ baste by allowing the sugars and spices to caramelize.
tongs for flipping the steaks and moving them around the grill without puncturing the meat. This keeps the steaks juicy by locking in their natural juices.
Basting Brush: A basting brush is needed to coat the steaks with the Bourbon-BBQ baste throughout the cooking process, ensuring the steaks are infused with maximum flavor.
Food Processor or Blender: You’ll need a food processor or blender to puree the BBQ baste into a smooth sauce, which makes it easier to apply to the steaks and improves the consistency of the sauce.
Sharp Chef's Knife: A sharp knife is essential for slicing the steaks into perfect ¼-inch thick slices after they’ve rested. Proper slicing ensures even portions and helps retain the juices in each slice.
cutting board for prepping the onions and garlic and slicing the steaks once cooked. Use one large enough to handle the rib-eye steaks comfortably.
Measuring Spoons and Cups for ensuring accurate proportions of spices, bourbon, and other ingredients in the BBQ baste, which helps maintain the balance of flavors.

Ingredients

2 tbsps unsalted butter
1 tbsp olive oil
1 large Spanish onion coarsely chopped
3 cloves garlic coarsely chopped
2 cups + 2 tbsps bourbon
3 cups canned plum tomatoes and their juices puréed
2 cups water
¼ cup ketchup
¼ cup red wine vinegar
2 tbsps Worcestershire sauce
2 tbsps dark brown sugar
2 tbsps honey
¼ cup molasses
2 tbsps Dijon mustard
3 tbsps ancho chili powder
1 tbsp chipotle pepper puree
salt & freshly ground pepper
2 rib-eye steaks about 2 inches thick, 1 pound each
Spice-Rubbed Grilled Vidalia Onions see *recipe

Instructions

Heat the butter and oil over medium heat in a heavy-bottomed medium saucepan. Add the onions and garlic; cook until translucent, 3 to 4 minutes. Add 2 cups of bourbon and cook until completely reduced. Add the tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the remaining ingredients, excluding salt, pepper, and steaks, and simmer for an additional 20 to 25 minutes, stirring occasionally. Transfer the mixture to a food processor and purée until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool slightly. Whisk in the remaining 2 tablespoons of bourbon.
Heat the grill to high. Season the steaks on both sides liberally with salt and pepper, and rub some of the spice rub from the onions onto one side of the steaks. Place the steaks on the grill, spice-rub side down, and grill until slightly charred and crusty, about 4 to 5 minutes. Brush the steaks with some of the Bourbon-BBQ baste and turn the steaks over; reduce the heat of the grill to medium-low and cook to medium-rare doneness, about 8 to 9 minutes longer. Brush with the Bourbon-BBQ baste every 2 minutes. Remove from the grill, brush with more of the baste, and let rest for 5 minutes before slicing into ¼-inch thick slices.

Notes

Prime Rib Steaks:
Prime rib-eye steaks are known for their rich marbling and deep flavor. The marbling melts into the meat as it grills, creating a buttery, juicy steak with a perfect balance of tenderness and flavor. For best results, use steaks that are about 2 inches thick. This ensures that the steaks develop a nice char on the outside while staying juicy and tender inside. Cooking to medium-rare allows the meat to retain its natural juices, giving it a melt-in-your-mouth quality.
Bourbon-BBQ Baste:
The Bourbon-BBQ baste is the star of this dish, adding a smoky, slightly sweet layer of flavor that complements the rich rib-eye steaks. The combination of bourbon, molasses, tomatoes, honey, and chipotle pepper puree gives the baste a complex taste that’s both sweet and spicy, with a touch of heat from the chipotle. Make sure to brush the steaks with this baste regularly as they grill to lock in the flavor and create a caramelized crust.
Spice-Rubbed Vidalia Onions:
The spice-rubbed Vidalia onions are the perfect side for these grilled steaks. The natural sweetness of the Vidalia onions is balanced by the bold flavors of paprika, chili powder, cumin, and cayenne, making them a flavorful complement to the rich meat. Grill the onions alongside the steaks to enhance their flavor and create a delicious, charred exterior. The spice rub used on the onions can also be applied to the steaks for an extra punch of flavor.
Grilling Tips:
For perfect steaks, start by grilling the rib-eye over high heat to sear the outside and create a flavorful crust. Then reduce the grill temperature to medium-low to cook the steaks to your desired doneness. Using a meat thermometer is recommended—aim for 130°F for medium-rare. Let the steaks rest for 5-10 minutes after grilling to allow the juices to redistribute, ensuring that each slice is tender and juicy.
Versatility of the BBQ Baste:
The Bourbon-BBQ baste can be made ahead of time and stored in the refrigerator for up to 3 days. It works not only on steaks but also on chicken, pork, or even grilled vegetables. This baste is incredibly versatile and can elevate any grilled dish with its rich, smoky flavor.
Serving Suggestions:
Serve the sliced steaks with the grilled onions and extra BBQ baste on the side. You can also pair the steaks with grilled vegetables, mashed potatoes, or a crisp green salad for a complete meal. The bold flavors of the Bourbon-BBQ baste and the spice-rubbed onions make this dish an impressive choice for dinner parties, summer barbecues, or special occasions.

Nutrition

Calories: 321kcalCarbohydrates: 27gProtein: 16gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 56mgSodium: 336mgPotassium: 586mgFiber: 2gSugar: 23gVitamin A: 1373IUVitamin C: 2mgCalcium: 69mgIron: 3mg

Keyword BBQ prime rib, Bourbon BBQ steak recipe, Grilled Recipes, Grilled rib-eye steak, Spice-rubbed steak, Vidalia onions on the grill

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