Grilled Modena Ribeye

Modena is the automotive center of Italy. But it's not really the "Detroit" of Italy. Because in Detroit you have automotive brands like Chevrolet and Ford. In Modena, you have automotive marquees like Ferrari, Lamborghini, Maserati, De Tomaso and my personal favorite, Pagani.

I believe the Pagani Huayra roadster is the most lustworthy car in existence. For cash buyers, it will set you back $2,400,000. If you don't have that much cash laying around, you can always lease it. For that, you'll need a $700,000 down payment and then make monthly lease payments of $25,000.

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At $800.00 per pound, that Pagani is one very expensive proposition. That comes out to a whopping $50.00 per ounce. A little beyond the reach of most of us mortals who are not named Lebron James. But if you are traveling to Modena and would still like to come home with a really cool souvenir, I've got something that will only set you back $1.94 per ounce.

That's because Modena, Italy also happens to be the world's most revered maker of Balsamic Vinegar. Treasured and placed on the highest epicurean pedestal, the very best stuff is often aged for decades like a fine cognac.

My very favorite Modena Balsamic Vinegar is available at Williams Sonoma. It's been made by the Leonardi family for 3 generations. It's a spectacular formula of grapes and vinegar that is aged in wooden casks for 25 years before being bottled. It comes in a 15.5 ounce bottle and sells for $29.95...an absolute bargain for something that was 25 years in the making. So while the $2.4 million Pagani Huayra may be a bit of a financial stretch, there's no reason you can't jump in your $300K Ferrari GTC4 Lusso and drive over to Williams Sonoma for one of Modena's finest contributions to mankind.

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INGREDIENTS

Modena Marinade

2 tablespoons aged Modena Balsamic Vinegar

2 tablespoons extra virgin olive oil

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

1 teaspoon Dijon mustard

1 teaspoon minced garlic

Salt and pepper to taste

4 USDA prime ribeye steaks, each about 1-3/4 inches thick

DIRECTIONS

1. In a small bowl, combine marinade ingredients and whisk to stir.
2. Place steaks in a ziplock bag, pour marinade in. Seal bag and toss to mix. Refrigerate for 8 hours, flipping bag over every 2 hours.
3. Prepare a grill for direct (high heat) and indirect cooking.
4. Remove steaks from bag and wipe off excess marinade with a paper towel.
5. For medium rare, place steaks over direct heat. Cover grill and cook for 4 minutes. Then flip steaks, cover and cook for 4 more minutes.
6. Move steaks to indirect side of grill. Cover grill and cook for 5 minutes. Then move steaks to a serving platter, tent with foil and let them rest for 5 minutes. Then serve.

Wine pairing: Don't even think of eating a Grilled Modena Ribeye without a bottle of Italy's finest wine on the table....a Barolo. And older is gooder, because just like me, Barolos get so much better with age.

Grogs and Goldie, 1956