Cowboy Ribeyes with Steamed Guinness French Onion Green Beans
- 4 (18-ounce) Certified Angus Beef ® bone-in “cowboy” ribeye steaks
- 12 ounces red skin potatoes, cut in 1-inch chunks
- 1/2 pound green beans, cleaned
- 2 cloves garlic, minced
- 1 shallot, peeled and minced
- 5 tablespoons unsalted butter, cut in 1/2-inch cubes
- 3/4 cup canned French onion soup
- 1/2 cup Guinness beer
- 1/4 cup french-fried onions
- Salt and pepper to taste
40 mins
4 servings
Ribeye Steak
Preheat grill to medium high. Assemble aluminum foil pouch; add potatoes, beans, garlic, shallot, butter, soup, and beer. Seal pouch and grill to steam, 10 minutes.
Season cowboy ribeye steaks and grill over medium-high heat to medium rare (125°F internal temperature) or desired doneness. Remove steaks and let rest for 4 minutes.
Remove foil pouch, salt and pepper vegetables to taste and top with french-fried onions.
Featured Recipes
