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

Italian Cheesecake

If you are a fan of American-style cream cheese cheesecake, this might not be your dessert. Though if you like something lighter and less sweet, this is the dessert for you.

Read more

Beef Tenderloin Sandwiches with Three Signature Spreads

Yield: 24 small sandwiches For the Tenderloin Marinate the Tenderloin In a small bowl, whisk together the Italian dressing and Worcestershire…

Read more

Chocolate Cheesecake

For the Crust: Place the graham crackers and Oreos in a food processor. Pulse until fine crumbs form. Place the…

Read more