VIDEO: Ribeyes picantes rellenos de Reuben

Directions

1. To begin, start out with some THICK Ribeye steaks, at least 1.5" or larger.  Cut slits into the steaks to form a pocket, but ensure you do not cut all the way through.  Next, transfer the steaks into a container (or zippered storage bag) for easy marinating.  Brush the steaks on all sides with a generous coat of Croix Valley Hot 'n Spicy Sauce & Marinade.  As our marinade is thicker than other commercially-available marinades, there is no need to "cover" the steaks completely, rather by brushing it on, it will adhere to the meat perfectly and penetrate flavor deep within the meat.  Cover and refrigerate for about 2 hours.

2. Remove from refrigerator and allow the steaks to rest and come up near room temperature for at least 20 minutes.  Stuff the steaks with as much Corned Beef, Sauerkraut and 1000 Island Dressing you like and place on a 400-500 degree grill and grill to desired doneness.  For a stuffed steak this size, keep in mind that it may take up to twice as long to reach the internal temperature that you are looking for.

3. Once done, rest the steaks before slicing to allow the internal juices to redistribute and prevent it from running all over your plate.