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Rib Eye with Roasted Garlic

• prime rib or rib-eye steaks -- 1-inch thick (7 to 9 oz portions)
• 1 cup onion powder
• 1 cup garlic powder
• 1/2 cup basil
• 1/2 cup oregano
• 1 cup white pepper
• 1/2 cup lemon pepper
• 3 cups paprika
• 1/2 cup cayenne pepper
• 1/2 cup salt
• 1/8 cup thyme

• 2 to 3 tbsp. butter (room temperature)
• 2 tablespoons minced garlic
• chopped chives
• 1/4 cup worcestershire sauce
• 1/4 cup beef stock
• 6 to 8 ounces butter

Instructions:





Trim off almost all excess fat from meat. Combine remaining ingredients and coat both sides of the meat completely and evenly.
Heat a cast iron skillet until hot. Place meat in skillet and brown, turning once.
Turn on fan as smoke from spices is potent.
The spice coating should turn from red to blacken. When the meat is blackened on both sides, remove and keep warm. Repeat with remaining meat.
To prepare garlic sauce: heat butter and garlic in a 8" saute Pan until garlic is browned, but not burnt.
Add chives and saute. Remove from heat and add Worcestershire and beef stock. Carefully add butter, a little at a time, whisking until medium dark tan color and the consistency of ranch dressing.
To serve: pour sauce over warm meat and serve with a great bottle of Pinor Noir, Bordeaux or an ice cold beer. Extra Cajun seasonings may be stored for future use.
Source - Winning Recipes from the Rocky Mountains
as posted by P. Seevers