Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Cowboy Ribeye with Tobacco Onions and a Roasted Garlic Bordelaise

Ingredients

6 Bone-in Ribeye Steaks, 1-1 1/4 pounds each

1/3 cup No-Stick Grilling Marinade for Beef (page xxx)

2 Tbl Kosher salt

2 tsp Steak Seasoning

1 Tbl Black Pepper, freshly ground

1 Recipe Roasted Garlic Bordelaise (page xxx)

1 recipe Tobacco Onions

Instructions

Brush steaks with the marinade and allow them to marinate at room temperature for 45 minutes. Combine the Kosher salt, Steak Seasoning and black pepper and season the steaks.

Prepare grill and cook over direct high heat until desired doneness is reached, about 8-10 minutes for medium rare. Turn the steaks once while cooking, and if flare ups occur, move the steaks to indirect heat for a minute or two.

Remove the steaks from the grill and allow them to rest for five minutes before serving.

To Serve, place a small mound of tobacco onions on each serving dish, rest the steaks on the onions and top with the roasted Garlic Bordelaise.

Yield: 6 servings

Recent Recipes

Smoked Salmon and Scrambled Eggs

Serves 6 Preheat oven to 375° F On a bias, slice half-inch thick slices of bread. Place the bread in…

Read more

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more