Best Steak For Cooking On An Open Fire | Robert Wholey Company

Ingredients

• 2 pounds thick-cut ribeye steaks
• 1 tablespoon salt
• 1 tablespoon pepper
• ½ tablespoon garlic powder
• 1 tablespoon Worcestershire sauce
• 2 ribeye steaks at room temperature
• ¼ cup kosher salt
• ¼ cup fresh black pepper
• 1 ½ tablespoons cinnamon
• 4 boneless ribeye steaks
• 2 cups of liquid Au Jus
• ¼ cup prepared cream horseradish
• 4 tablespoons of melted unsalted butter
• 1 ½ pounds flat iron steak
• 1 teaspoon kosher salt
• ¾ teaspoon black pepper
• ½ teaspoon garlic powder
• 6 tablespoons butter, divided
• 2 portabella mushrooms, wiped clean, stems and gills removed, sliced
• ½ onion, peeled and sliced
• Salt and pepper to taste
• ¼ cup whiskey
• ½ cup beef broth
• 1 green onion, sliced