Pepper Crusted Bone-In Rib-Eye With Tomato-Cilantro Relish
Author: 
Serves: 4
 
Ingredients
Rib-eye Steaks
  • 4 bone-in rib-eye steaks - (13 oz ea) (room temperature)
  • Olive oil (as needed)
  • Salt (to taste)
  • ¼ cup ancho chile powder
  • ¼ cup coarsely-ground black peppercorns
Tomato-Cilantro Relish
  • 1 cup cilantro leaves (chopped)
  • ¼ cup spinach leaves
  • 1 tablespoon pine nuts
  • 3 tablespoons grated Parmesan cheese
  • ½ cup olive oil
  • 4 plum tomatoes (diced)
  • ¼ cup balsamic vinegar
  • Salt (to taste)
  • Freshly-ground black pepper (to taste)
BBQ Red Onions
  • 2 red onions (peeled, and)
  • sliced ½" thick
  • 1 cup bbq sauce
  • Salt (to taste)
  • Freshly-ground black pepper (to taste)
Texas Toast
  • 2 sticks unsalted butter (softened)
  • 4 roasted garlic cloves (mashed to a paste)
  • Salt (to taste)
  • Freshly-ground black pepper (to taste)
  • 1 loaf good white bread (sliced 1" thick)
Instructions
Rib-eye
  1. 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.
Tomato-Cilantro Relish
  1. 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.
BBQ Red Onions
  1. Brush onions with bbq sauce and season with salt and pepper. Grill on both sides until caramelized and almost cooked through.
Texas Toast
  1. 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.
  2. This recipe yields 4 servings.
Recipe by Embers and Flame at http://www.embersandflame.com/recipes/pepper-crusted-bone-in-rib-eye-with-tomato-cilantro-relish/