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
Place steaks on serving plates and drizzle with thickened sauce
Yield: 4 servings