Grilled Rib-eye Steaks with Béarnaise Butter and Onion Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
béarnaise butter, softened |
onion relish |
Directions:
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.
3. Note: We tested with Taza Chocolate Organic Roasted Cacao Nibs.
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