Southwestern Ribeyes & Spicy Garlic Bread

Southwestern Ribeyes

2 Ribeyes, at least 1" thick
1/4 cup olive oil
1 tsp dried cilantro
1 tsp honey
2 tbsp lime juice
1 tbsp worcestershire
1 tbsp minced onion
2 tsp chipotle chili powder
1/2 tsp cumin
1/2 tsp salt

Place ribeyes in a plastic ziploc bag. Combine the remaining ingredients and pour over the meat. Seal and refrigerate for at least 2 hours. When ready to cook, heat the grill and cook the steaks until they reach the desired degree of doneness....medium will take about 7 minutes per side over a medium-high heat. Serve immediately.

Spicy Garlic Bread

2 tbsp butter, softened
1 tsp garlic & parsley powder
1/2 tsp cumin
1 tsp dried cilantro
1/2 tsp chili powder
Splash of hot sauce
Your choice of thick sliced bread or halved rolls

Combine the first 6 ingredients until well blended. Spread on tops of whatever kind of bread of rolls you are using (I had a couple of nice, fresh hamburger buns from the Publix Bakery) and place in a 400-degree oven for about 5 minutes. Turn the broiler on and toast the tops for about 35 seconds or until as toasty as you like. Serve at once.