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Robert St. John

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

Cowboy Ribeye with Tobacco Onions and a Roasted Garlic Bordelaise


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


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

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