• 4 18-oz. bone-in ribeyes
• 3 tablespoons of salt
• 1 tablespoon of pepper
• 1 tablespoon of granulated onion powder
• 1 tablespoon of granulated garlic powder
• 1/2 pint of grape tomatoes, halved lengthwise
• Smoky Garlic Vinaigrette (recipe follows)
• Preheat oven to 400 degrees F.
• Toss halved grape tomatoes with olive oil, salt and pepper. Place on cooking sheet with a lip, and place in oven for approx. 20 minutes.
• Clean and spray oil your grill, heat to 550 degrees F.
• Season ribeyes with salt, pepper, onion powder and garlic powder.
• Place seasoned steaks on grill. Grill to your desired degree of doneness (see table below).
• Remove steaks from grill.
• Plate each ribeye and top with 6-8 roasted grape tomatoes and roasted garlic vinaigrette.
Smoky Garlic Vinaigrette
Inspired by LongHorn Steakhouse's Summer Chef's Showcase menu
• 1/4 cup oil
• 1 teaspoon of paprika
• 1 tablespoon of capers, diced
• 1 tablespoon of shallots, diced
• 2 teaspoon of chopped garlic
• 2 teaspoon of chopped fresh flat-leaf parsley
• 1/4 teaspoon red chili flakes
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• 1/4 cup of red wine vinegar
• Heat paprika and oil in pan for 5 minutes, then let sit for 1 hour.
• Add capers, shallots, garlic, parsley, red wine vinegar, red chili flakes, salt and pepper. Mix to combine. Set aside until steaks are ready.
Recipe serves four.
Degrees of Doneness:
• Rare: 95-105 degrees. Cool red center.
• Medium Rare: 115-125 degrees. Warm red center with a hint of pink.
• Medium: 130-140 degrees. Warm pink center.
• Medium Well: 150-160 degrees. Some pink in the center.
• Well: 165-175 degrees. No pink, cooked all the way through.