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Grilled Garlic Pepper Cowboy Steak

  • Yield: 2 servings


  • 1 teaspoon coarse ground black pepper
  • Three-fourths teaspoon chili powder
  • One-fourth teaspoon salt
  • 1 and one-half teaspoons Worcestershire sauce
  • 2 tablespoons olive oil
  • 1 and one-half teaspoons minced garlic
  • 2 teaspoons minced fresh tarragon
  • 2 bone-in rib-eyes, about 16 ounces each


  • In a small bowl, combine the all of the ingredients except the rib-eyes. Stir until a paste forms. Rub the paste into the steaks, cover and refrigerate for 1 hour. Remove from the refrigerator and grill to desired doneness over a hot fire.