4 beef rib steaks 2 tablespoons balsamic vinegar 1 tablespoon olive oil 4 garlic cloves, minced pinch of salt and freshly ground pepper PEPPER BUTTER 1/3 cup softened butter 3 tablespoons SOMETHING SPECIAL JALAPENO (OR RED PEPPER) DIP pinch of salt and freshly ground pepper

To make the pepper butter, combine all ingredients in small bowl. Spoon mixture onto piece of parchment or waxed paper and shape into a roll. Place in freezer for 30  to 60 minutes or until firm.

Preheat barbecue to medium-high heat. Toss all ingredients together in large bowl, ensuring steaks are well coated; let stand for 15 minutes. Cook steaks on preheated grill for about 5 minutes each side, depending on thickness of meat or until cooked to your liking. Cut slices of butter and place on hot steaks. Serves 4.

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