Pepper Crusted Bone in Rib-Eye with Tomato-Cilantro

Name: Pepper Crusted Bone in Rib-Eye with Tomato-Cilantro Relish and Bbq Red Onions and Texas Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bone-in rib eye steaks (13 ounces each), at room temperature; Olive oil; Salt; 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 and pepper; 2 red onions, peeled and sliced 1/2-inch thick; 1 cup bbq sauce; Salt and pepper; 2 sticks unsalted butter, softened; 4 cloves roasted garlic, mashed to a paste; Salt and pepper; 1 loaf good white bread, sliced 1-inch thick

Servings: persons

4 bone-in rib eye steaks (13 ounces each), at room temperature
Olive oil
Salt
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 and pepper
2 red onions, peeled and sliced 1/2-inch thick
1 cup bbq sauce
Salt and pepper
2 sticks unsalted butter, softened
4 cloves roasted garlic, mashed to a paste
Salt and pepper
1 loaf good white bread, sliced 1-inch thick

1
For the Rib Eye: Preheat grill pan.
2
Brush steaks on both sides with olive oil and season with salt.
3
Mix ancho and black pepper together.
4
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.
5
Turn the steaks over and continue grilling for 5 to 6 minutes for medium rare doneness.
6
For the Tomato-Cilantro Relish: Place cilantro, spinach, pine nuts, cheese and oil in a bowl and blend until combined.
7
Place tomatoes in a bowl, add balsamic vinegar, mix well and season with salt and pepper to taste.
8
For the BBQ Red Onions: Brush onions with bbq sauce and season with salt and pepper.
9
Grill on both sides until caramelized and almost cooked through.
10
For the Texas Toast: Preheat grill or grill pan.
11
Mix together the butter and roasted garlic and season with salt and pepper to taste.
12
Spread the butter on one side of the bread and grill, butter side down until lightly golden brown.

1079

kcal

Calories

100

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 20 ingredients. The key ingredients include: 4 bone-in rib eye steaks (13 ounces each), at room temperature, Olive oil, Salt, 1/4 cup ancho chile powder, and more.

Yes, Pepper Crusted Bone in Rib-Eye with Tomato-Cilantro Relish and Bbq Red Onions and Texas Toast falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pepper Crusted Bone in Rib-Eye with Tomato-Cilantro Relish and Bbq Red Onions and Texas Toast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions