Cowboy Ribeye with Tobacco Onions and a Roasted Garlic Bordelaise

Main Dish

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

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

RobertStJohn.com