Ingredients: Four 8-10 oz. Rib-eye steaks
1/2 cup B&V Serrano Honey Vinegar
1/2 cup B&V Chipotle Olive Oil
1 Tbsp. h.e.r.b Steakhouse Seasoning


Combine vinegar and Steakhouse Seasoning. Slowly whisk in olive oil. Place steak in a sip lock bag or in a single layer non-reactive pan or container. Pour the marinade over the streaks and massage marinade into steaks. Cover and refrigerate, allow in marinate for a minimum of 2 to 6 hours. Prepare a medium charcoal or gas grill and cook to desired doneness. Allow to rest for ten minutes before serving. Serves 4