Grilled Rib-eye Steaks with Béarnaise Butter and Onion Relish

By Tufgrlz

Ingredients

• Béarnaise Butter, softened:
• 8 8 8 tablespoons roasted cacao nibs
• 8 8 8 (14-oz.) rib-eye steaks
• 3 1/2 3 1/2 1/2 teaspoons kosher salt
• 1 1/2 1 1/2 1/2 teaspoons freshly ground white pepper
• 1 1 1 cup butter, softened $
• 2 2 2 tablespoons Pickled Shallots, minced
• 1 1/2 1 1/2 1/2 tablespoons chopped fresh tarragon
• 1/4 1/4 1/4 teaspoon freshly ground pepper
• Onion Relish:
• 5 5 5 yellow onions, finely diced
• 1 1 1 cup sugar
• 2 2 2 cups white wine vinegar
• 1 1 1 fresh bay leaf
• 1 1 1 teaspoon kosher salt
• 1 1 1 teaspoon yellow mustard seeds
• 1 1 1 teaspoon coriander seeds
• 1/2 1/2 1/2 teaspoon freshly ground pepper
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Preparation

Step 1

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.