Pepper Crusted Bone-In Rib-Eye With Tomato-Cilantro Relish

Ingredients

4 bone-in rib-eye steaks - (13 oz ea) room temperature

Olive oil as needed

Salt to taste

1/4 cup ancho chile powder

1/4 cup coarsely-ground black peppercorns

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 to taste

Freshly-ground black pepper to taste

2 red onions peeled, and

sliced 1/2" thick

1 cup bbq sauce

Salt to taste

Freshly-ground black pepper to taste

2 stk 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

Preparation

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.

This recipe yields 4 servings.