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  • 6 Kansas City Boneless Ribeye Steak
  • 1 cup brown sugar
  • 1/3 cup kosher salt
  • 2 tbsp. chili powder
  • 2 tbsp. crushed root beer barrels
  • 1 tsp. cayenne pepper
  • 1 cup root beer schnapps
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. Worcestershire Sauce
  • 1 tbsp. honey
  • Source Customer Submission


In a small bowl, combine brown sugar, salt, chili powder, barrels and cayenne pepper, mix well. Place three Ribeyes on each of two pieces of heavy-duty aluminum foil, shiny side down, and generously coat with rub on both sides. Lightly seal foil packets and place on a cookie sheet; chill for 1 hour. Preheat oven to 250 degree F. In a small microwave safe bowl, combine schnapps, vinegar, Worcestershire Sauce and honey; microwave on high for 1 minute. Open one end of each packet and pour 1/2 heated liquid into each packet. Tilt baking sheet to allow liquid to distribute evenly. Braise steaks for 1 1/2 hours. Drain braising liquid into a small saucepan; bring liquid to a simmer and reduce by half. Open foil packets; brush glaze over steaks. Turn broiler on high; broil until glaze caramelizes, 2-3 minutes. Brush other side of steaks; broil 2-3 minutes.