PREPARATION:

Marinated Ribeyes:

1. For the marinade, in a medium saucepan over medium heat, add the olive oil, red onion, balsamic vinegar, garlic and crushed red pepper and bring to a simmer for 10 minutes. Let cool. Place the steaks in a non-reactive pan and? pour the marinade over the meat. Allow the steaks to marinate at room temperature for up to 2 hours.
2. Preheat grill to medium. Remove the steaks from the marinade and season on both sides with the Essence and salt. Place the steaks on the grill and cook for 6 minutes on the first side, turning a quarter-turn once after 3 minutes to make a cross-hatch pattern.
3. Turn the steak over and brush with 3 tablespoons of the barbecue sauce and continue to cook for ?an ?additional? 5 to 6 minutes for medium rare. Remove from the grill and serve immediately, with additional Balsamic Barbecue Sauce if desired.

Balsamic Barbecue Sauce:

1. Set a 1quart saucepan over medium heat and add the olive oil. Add the red onion and garlic and sauté until the onions are lightly caramelized, 5 to 7 minutes. Add the balsamic vinegar and brown sugar and bring to a boil. Cook until the vinegar is nearly completely reduced, about 10 minutes. Add the red wine and cook until reduced by half, about 5 minutes. Add the remaining ingredients and cook until the sauce is slightly thickened, 7 to 8 minutes longer. Remove from the heat, discard the rosemary, and puree sauce using an immersion blender. (Alternatively, set sauce aside to cool briefly, then puree in a blender.) Use immediately, or store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.

   Editor's Note: Look for grass-fed beef, and organic ingredients from your local farmers market when possible.

2. Learn more about sustainable food choices with our Eat Green Guide.

3. This recipe was featured in the Grilling with Emeril Episode of Emeril Green.