1/3 c. Fig or Pomegranate Balsamic
1/4 c. Garlic Olive Oil
1/2 c. red wine or port
1 Tbsp. SMAK DAB Honey Horseradish mustard (or good quality Dijon style mustard)
2 tsp. kosher or sea salt
4 small-to-medium sized rib-eye steaks
In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified.
Reserve 1/2 c. of mixture for glaze.
In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the rest of the marinade. Refrigerate steaks and marinate for 4-6 hours, turning the steaks at least once during the process.
Place reserved marinade in sauce pan and bring to a simmer. Reduce to 1/3 of a cup. Allow to cool.
Proceed with grilling or broiling the steaks, glazing steaks when they are just a few minutes away from being done. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.