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

Deselect All

Ribeye:

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

Tomato-Cilantro Relish:

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

BBQ Red Onions:

2 red onions, peeled and sliced 1/2-inch thick

1 cup BBQ sauce

Salt and pepper

Texas Toast:

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