Grilled Rib-eye Steaks with Béarnaise Butter and Onion Relish



Makes 8 servings
Total time: 4 Hours, 45 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 20 Minutes
Total: 4 Hours, 45 Minutes


8 tablespoons roasted cacao nibs
8 (14-oz.) rib-eye steaks
3 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground white pepper


1. Process roasted cacao nibs in a food processor until finely ground. Season steaks with kosher salt and pepper. Rub ground cacao nibs on both sides of steaks (about 1 1/2 tsp. each). Let steaks stand at room temperature 30 minutes.

2. Preheat grill to 300° to 350° (medium) heat. Grill steaks, covered with grill lid, 5 to 7 minutes on each side or to desired degree of doneness. Let stand, loosely covered with aluminum foil, 10 minutes. Serve with Béarnaise Butter and Onion Relish.

Note: We tested with Taza Chocolate Organic Roasted Cacao Nibs.

James Petrakis,

The Ravenous Pig: Seasons of Florida,

Southern Living

September 2012
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