Grilled Rib-eye Steaks with Bearnaise Butter and Onion Relish

(from Lucianolinda’s recipe box)

Source: Southern Living

Categories: Beef main dish

Ingredients

  • 8 Tbsp. roasted cacao nibs
  • 8 (140z.) rib-eye steaks
  • 3 1/2 tsp. kosher salt
  • 1 1/2 tsp. freshly ground white pepper
  • Béarnaise Butter, softened
  • Onion Relish
  • Béarnaise Butter:
  • 1 cup butter, softened
  • 2 Tbsp. Pickled Shallots (see recipe), minced
  • 1 1/2 Tbsp. chopped fresh tarragon
  • 1/4 tsp. freshly ground pepper
  • Onion Relish
  • 5 yellow onions, finely diced
  • 2 cups sugar
  • 2 cups white wine vinegar
  • 1 fresh bay leaf
  • 1 tsp. kosher salt
  • 1 tsp. yellow mustard seeds
  • 1 tsp. coriander seeds
  • 1/2 tsp. freshly ground pepper

Directions

  1. Process roasted cacao nibs in food processor until finely ground. Season steaks with kosher salt and pepper. Rub ground cacao nibs on both sides of steak (about 1 1/2 tsp. each). Let steaks stand at room temperature 30 minutes.
  2. Preheat grill to 300 to 350 degrees heat. Grill steaks, covered with grill lid, 5 to 7 minutes on each side or to desired doneness. Let stand, loosely covered with aluminum foil, 10 minutes. Serve with Béarnaise Butter and Onion Relish.

  3. Béarnaise Butter:

  4. Beat butter, pickled shallots, tarragon and pepper at medium speed with an electric mixer until combined. Spoon butter onto plastic wrap; roll tightly, forming a log. Serve immediately, or chill until ready to serve.

  5. Store in refrigerator up to 2 weeks.

  6. makes 1/2 cup

  7. Onion Relish:

  8. Bring onions, sugar white wine vinegar, bay leaf, salt, mustard seeds coriander seeds and pepper to a boil in a heavy saucepan over high heat, stirring often, 30 minutes or until liquid is reduced by half and mixture reaches a syrup-like consistency. Discard bay leaf. Cool to room temperature (about 45 minutes) before serving.

  9. makes 3 cups

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