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.
1 teaspoon coarse ground black pepper
3/4 teaspoon chili powder
1/4 teaspoon salt
1 & 1/2 teaspoons Worcestershire sauce
2 tablespoons olive oil
1 & 1/2 teaspoons minced garlic
2 teaspoons minced fresh tarragon, or 1 teaspoon of dried tarragon
Two 16-ounce bone-in rib-eyes
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 2 servings.
Recipe compliments of Chef Patrick Mould.