Bloody Mary Ribeyes
4 Ribeye Steaks, cut ¾ inch thick
2 C. bloody mary mix
2 T. vodka
2 T. vegetable oil
1 T. water
1 T. corn starch
Mix 1¼ cups bloody mary mix with oil and vodka
Cover ribeyes with with mix turning to coat.
Refrigerate 2-4 hours
Remove steaks from marinade and pat dry.
Grill to desired doneness.
Heat remaining bloody mary mix to a boil in saucepan while steaks are grilling.
Slurry cornstarch and water and add to liquid in saucepan stirring constantly until thickened.
Place steaks on serving plates and drizzle with thickened sauce
Serve immediately
Yield: 4 servings
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