Grilled Rib-Eyes with a Smithfield Ham Cole Slaw

Name: Grilled Rib-Eyes with a Smithfield Ham Cole Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (12 to 14-ounce) rib-eye steaks; Vegetable oil; Creole seasoning; 3/4 cup plus 2 tablespoons vegetable oil; 1 pound Smithfield ham, julienne; Freshly ground black pepper; 1 cup shredded carrots; 1 cup thinly sliced red onions; 1/2 pound white cabbage, shredded (about 2 cups); 1/2 pound red cabbage, shredded (about 2 cups); 1/2 cup chopped green onions, green parts only; 2 tablespoons Creole Mustard; 1 teaspoon chopped garlic; 1/4 cup apple cider vinegar; 2 tablespoons honey

Servings: persons

4 (12 to 14-ounce) rib-eye steaks
Vegetable oil
Creole seasoning
3/4 cup plus 2 tablespoons vegetable oil
1 pound Smithfield ham, julienne
Freshly ground black pepper
1 cup shredded carrots
1 cup thinly sliced red onions
1/2 pound white cabbage, shredded (about 2 cups)
1/2 pound red cabbage, shredded (about 2 cups)
1/2 cup chopped green onions, green parts only
2 tablespoons Creole Mustard
1 teaspoon chopped garlic
1/4 cup apple cider vinegar
2 tablespoons honey

1
Preheat heat the grill.
2
Season the steaks with the vegetable oil and Creole seasoning.
3
Place on the grill and cook for 3 to 4 minutes on each side for medium-rare.
4
In a large saute pan, over medium heat, add 2 tablespoons of the oil.
5
When the oil is hot, add the ham and cook for 2 to 3 minutes.
6
Season with freshly ground pepper.
7
Remove the ham and drain on paper towels.
8
Reserve the ham fat.
9
In a mixing bowl, combine the carrots, red onions, cabbages and green onions.
10
Toss well.
11
In a blender, combine the reserved ham fat, mustard, garlic, vinegar and honey.
12
Blend well.
13
Season with salt and pepper.
14
With the blender running, slowly add the remaining 3/4 cup of the oil.
15
Blend until the dressing thickens and coats the back of a spoon.
16
Season with salt and pepper.
17
Add the dressing and crispy ham to the vegetable mixture.
18
Toss well.
19
Season with salt and pepper.
20
To serve, spoon the sauce in the center of each plate.
21
Lay the steaks over the sauce.
22
Mound the Cole slaw in the center of the steak

947

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 (12 to 14-ounce) rib-eye steaks, Vegetable oil, Creole seasoning, 3/4 cup plus 2 tablespoons vegetable oil, and more.

Yes, Grilled Rib-Eyes with a Smithfield Ham Cole Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!