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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

December 31 2010

Brian's Favorites - Pepper Crusted Bone in Rib-Eye with Tomato-Cilantro Relish and Bbq Red Onions and Texas Toast

Ribeye:
4 bone-in rib eye steaks (13 ounces each), at room temperature
Olive oil
Salt
1/4 cup ancho chile powder
1/4 cup coarsely ground black peppercorns

Tomato-Cilantro Relish:
1 cup cilantro leaves, chopped
1/4 cup spinach leaves
1 tablespoon pine nuts
3 tablespoons grated Parmesan cheese
1/2 cup olive oil
4 plum tomatoes, diced
1/4 cup balsamic vinegar
Salt and pepper

BBQ Red Onions:
2 red onions, peeled and sliced 1/2-inch thick
1 cup bbq sauce
Salt and pepper
Texas Toast:
2 sticks unsalted butter, softened
4 cloves roasted garlic, mashed to a paste
Salt and pepper
1 loaf good white bread, sliced 1-inch thick

For the Rib Eye: Preheat grill pan. Brush steaks on both sides with olive oil and season with salt. Mix ancho and black pepper together. Dredge 1 side of the steaks in the pepper mixture and sear the steaks pepper-side down for 4 to 5 minutes until golden brown. Turn the steaks over and continue grilling for 5 to 6 minutes for medium rare doneness.

For the Tomato-Cilantro Relish: Place cilantro, spinach, pine nuts, cheese and oil in a bowl and blend until combined. Place tomatoes in a bowl, add balsamic vinegar, mix well and season with salt and pepper to taste.

For the BBQ Red Onions: Brush onions with bbq sauce and season with salt and pepper. Grill on both sides until caramelized and almost cooked through.

For the Texas Toast: Preheat grill or grill pan. Mix together the butter and roasted garlic and season with salt and pepper to taste. Spread the butter on one side of the bread and grill, butter side down until lightly golden brown.