Barbecued Steaks rib eye/rib steak 1 large onion, sliced 1/3 cup snipped parsley 3 shallots, thinly sliced 3 bay leaves 3 teaspoons coarsely ground black pepper 1/8 teaspoon crushed red pepper 1 1/4 cups dry red wine salt pepper 2 tablespoons molasses Place steaks in a large plastic bag set in a large bowl. Add sliced onion, parsley, shallots, bay leaves, crushed black pepper and red pepper. Then pour wine into bag. Close bag and marinate steaks in the refrigerator for 2 to 4 hours, turning the bag occasionally. Remove the steaks from the bag and reserve the marinade. Salt and pepper steaks and place on grill. brushing occasionally with marinade. Brush both sides with molasses the last five minutes.