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Grilled Rib-eye Steaks with Béarnaise Butter and Onion Relish

Grilled Rib-eye Steaks with Béarnaise Butter and Onion Relish

Southern Living SEPTEMBER 2012

  • Yield: Makes 8 servings
  • Hands-on:20 Minutes
  • Total:4 Hours, 45 Minutes

Ingredients

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

Preparation

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.

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Grilled Rib-eye Steaks with Béarnaise Butter and Onion Relish recipe

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