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

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large Spanish onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 2 cups bourbon, plus 2 tablespoons
• 3 cups canned plum tomatoes and their juices, pureed
• 2 cups water
• 1/4 cup ketchup
• 1/4 cup red wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons dark brown sugar
• 2 tablespoon honey
• 1/4 cup molasses
• 2 tablespoons Dijon mustard
• 3 tablespoons ancho chili powder
• 1 tablespoon chipotle pepper puree
• Salt and freshly ground pepper
• 2 rib-eye steaks, about 2 inches thick and 1-pound each
• Spice Rubbed Grilled Vidalia Onions, recipe follows

1. Heat the butter and oil over medium heat in a heavy-bottomed medium saucepan.
2. Add the onions and garlic and cook until translucent, 3 to 4 minutes.
3. Add 2 cups bourbon and cook until completely reduced.
4. Add the tomatoes and water, bring to a boil, and then simmer for 10 minutes.
5. Add the remaining ingredients, excluding the salt, pepper, and steaks, and simmer for an additional 20 to 25 minutes, stirring occasionally.
6. Transfer the mixture to a food processor and puree until smooth.
7. Season with salt and pepper, to taste.
8. Pour into a bowl and allow to cool slightly.
9. Whisk in the remaining 2 tablespoons of bourbon.
10. Heat grill to high.
11. Season steaks on both sides liberally with salt and pepper and rub some of the spice rub from the onions onto 1 side of the steaks.
12. Place steaks on grill, spice rub side down, and grill until slightly charred and crusty, about 4 to 5 minutes.
13. Brush the steaks with some of the Bourbon-BBQ baste and turn steaks over; reduce heat of the grill to medium-low and cook to medium-rare doneness, about 8 to 9 minutes longer.
14. Brush with the Bourbon-BBQ baste every 2 minutes.
15. Remove from the grill, brush with more of the baste, and let rest for 5 minutes before slicing into 1/4-inch thick slices.
16. 2 tablespoons paprika
17. 1 tablespoon ancho chili powder
18. 2 teaspoons ground cumin
19. 2 teaspoons ground coriander
20. 2 teaspoons kosher salt
21. 1 teaspoon cayenne powder
22. 1 teaspoon dry mustard
23. 1 teaspoon dried oregano
24. 1 teaspoon freshly ground black pepper
25. 4 Vidalia onions, peeled and sliced into 1/4-inch thick slices
26. Canola oil
27. Heat grill to high.
28. Whisk together all spices in a small bowl until combined.
29. Brush onions with oil on both sides.
30. Rub 1 side of each onion with some of the spice mixture and place rub side down on the grill.
31. Grill until golden brown and a crust has formed.
32. Turn the onions over and continue grilling until just cooked through.
33. Serve with the steaks.

unsalted butter, olive oil, spanish onion, garlic, bourbon, tomatoes, water, ketchup, red wine vinegar, worcestershire sauce, brown sugar, honey, molasses, mustard, ancho chili powder, pepper puree, salt, vidalia onions

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-prime-rib-steaks-with-bourbon-bbq-baste-and-spice-rubbed-grilled-vidalia-onions-recipe.html (may not work)