Grilled Mustard &
1/2 cup dry red wine
1/2 cup lard, melted
2 Ben Jack Larado’s Pickled Garlic
1/4 cup Ben Jack Larado’s Smokin Gun
2 tbsp. worcestershire sauce
2 tbsp. coarse ground black
1 tsp. dried thyme
1/2 tsp. salt
hot red pepper sauce to taste 6
steaks, beef strip or ribeye
Combine wine, lard, shallots, garlic,
and 2 tsp. of Smokin Gun Gourmet Mustard, worcestershire sauce, 1/2
tsp. of the peppercorns, thyme and salt, mix well. Place in a baking
dish and add steaks, turning several times so they are well coated.
Cover and let marinate 4 hours, turning several times, again.
Prepare a medium hot charcoal fire.
Combine remaining mustard and hot pepper sauce in a small dish.
Remove steaks from marinade; pat dry. Spread a thin layer of mustard
mixture over one side of each steak and add some of the remaining
pepper. Place on grill, mustard side down. Brush with remaining
mustard over and sprinkle with pepper. Grill, about 6 inches from
coals, turning once until cooked as desired. 8 to 12 minutes total