Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Fire up a charcoal grill for 2 zone grilling.
Step 2
Tenderize
Boneless Ribeye Steak (2)
, season with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
, drizzle with
Balsamic Vinegar (1 Tbsp)
and
Worcestershire Sauce (2 Tbsp)
.
Step 3
Place cast iron skillet on hot zone of grill grate. Add
Olive Oil (1 Tbsp)
and
Butter (1 Tbsp)
.
Step 4
Add
Sweet Onion (1)
and
Portobello Mushrooms (2 2/3 cups)
to skillet, season with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
, drizzle with
Worcestershire Sauce (2 Tbsp)
. Cook for 10 minutes until brown and tender.
Step 5
Season each steak with
Steak Spice Rub (1 Tbsp)
and place on the hot zone of the grill.
Step 6
Cook for 2 minutes each side or until rare - medium rare.
Step 7
Top each steak with onions and mushrooms; layer on 2 slices of
Provolone Cheese (4 slices)
on each steak and let it melt on the grill for 30 seconds.
Step 8
Preheat oven to broil setting. Place
Butter (1/4 cup)
,
Dried Parsley (1 tsp)
and
Garlic Powder (1/2 tsp)
in a small bowl and heat in the microwave for 30 seconds. Stir to combine.
Step 9
Brush on the top side of each piece of
Texas Toast (4 slices)
, Place the toast in the oven for 1-2 minutes or until brown.
Step 10
To make the roasted garlic mayo, place the
Garlic (1 head)
in a small bowl. Mash with a fork until a paste. Add the
Mayonnaise (1 cup)
,
Ground Black Pepper (1 tsp)
, and
Barbecue Sauce (1 tsp)
and stir well to combine. Store in the refrigerator until ready to serve.
Step 11
Slather each piece of Texas Garlic Toast with Roasted Garlic Mayo. Place steak on toast and top with the other slice.
Rate & Review
{{id}}