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This recipe came about before one Shabbat when my husband was away. Usually I prepare tender, braised meats for Friday night. But this time I asked my boys what they wanted: One son said, “saucy rib steaks.” I like the idea, and this is the result. I love that this is something that’s practical for a second night of Yom Tov (or day) because you can prepare it in minutes—no waiting for the food to heat up in the oven—and it’s still very chashuv. You can season the steaks and mix the sauce together ahead, and then just cook fresh.
2 rib steaks (or any steaks of similar thickness)
barbecue steak seasoning, for coating
2 to 3 tablespoons oil, such as Gefen Canola Oil
1 cup Telma Barbecue Sauce
1/4 cup Haddar Brown Sugar
2 tablespoons Boondocks Bourbon
2 tablespoons lime juice
1 teaspoon Gefen Vanilla Extract
Coat steaks in the seasoning mix of your choice (season with salt as well if the blend does not contain salt). This can be done ahead of time.
Heat oil in a sauté pan over high heat (it should be large enough to fit two steaks at a time). Add steaks and sear for three minutes on each side.
In a separate bowl, combine all sauce ingredients. Once steaks are seared, pour sauce into pan and simmer for five minutes, so that the sauce glazes the steaks.
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