Honey Mustard Ribeye Steaks
2 boneless rib eye steaks (1 inch thick)
1 tablespoon olive oil (if using a grill pan indoors)
1/3 cup coarse grain Dijon mustard
1-1/2 tablespoon honey
1 tablespoon parsley, chopped
1 tablespoon cider vinegar
1/4 teaspoon Tabasco sauce
1/8 teaspoon coarse ground black pepper
If grilling outside: heat charcoal 30 minutes until covered with a light layer of ash or heat gas grill on high 10 minutes with lid closed.
If grilling indoors: Brush grill pan with olive oil and place on medium high heat.
Combine mustard, honey, parsley, vinegar, Tabasco and pepper in a small bowl to make glaze.
Place steaks on the grill or grill pan and brush with glaze. Cook steaks 6 to 8 minutes per side, turning once and brushing the other side with glaze.
Cook until a meat thermometer inserted horizontally into the center of the steak reads 140 degrees for medium rare or 150 degrees for medium.
Tip:
Hold your palm right above the grill grate. If heat causes you to pull away in 4 seconds, the temperature is ideal (about 375 degrees).
Make Ahead Tip:
Make the glaze up to three days ahead and refrigerate.
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