Grilled Garlic Pepper Cowboy Steak
When the photographer for the cookbook Debbie Fleming Caffery and I first started talking about working together on the project I used to test recipes on her and this was one of the first I prepared for her. There is nothing like a bone-in rib-eye, the meat closest to the bone has the best flavor. Your local butcher will be more than happy to cut some of these steaks for you, just ask.


Ingredients:
1 teaspoon coarse ground
black Pepper
¾ teaspoon chili powder
¼ teaspoon salt
1½ teaspoons Worcestershire sauce
2 tablespoons olive oil
1½ teaspoons minced garlic
2 teaspoons minced fresh tarragon, or 1 teaspoon of dried tarragon
2-16 oz. bone-in rib-eyes

Directions:
1. Combine all ingredients except for rib-eye steaks in a small bowl until paste forms.
2. Rub paste into steak and marinate in refrigerator for 1 hour.
3. Grill to desired doneness over hot fire.
Yields two servings.



Chef Patrick Mould
Louisiana Culinary Enterprises, Inc
http://louisianaschoolofcooking.com
Return to Recipes