Rosemary-Rubbed Rib-Eye with Charred Red Onions
Craving a great grilled steak in the dead of winter? You can recreate some of the same flavor under your broiler. Bringing the steaks to room temperature before broiling will help them cook on the inside without burning on the outside. If serving more than two people, cut the steaks in half or slice them.
Serves 2 to 4
To learn more, read the article:
The Upside-Down Grill
2 Tbs. plus 1 tsp. olive oil
4 tsp. finely chopped fresh rosemary
1 tsp. dry mustard
1/2 tsp. garlic powder
Kosher salt and freshly ground black pepper
2 12-oz. boneless rib-eye steaks, about 1 inch thick, at room temperature
1 large red onion, cut into 1/3-inch-thick slices
In a small bowl, combine 2 Tbs. of the olive oil, the rosemary, dry mustard, garlic powder, 2 tsp. salt, and 1 tsp. pepper to make a paste. Rub onto both sides of the steaks.
Position a rack about 4 inches from the broiler and heat the broiler on high. Heat a broiler-safe cast-iron grill pan or skillet on the stovetop over medium-high heat until searingly hot (at least 5 and up to 15 minutes).
Put the steaks in the hot pan and transfer to the broiler. Broil about 2 minutes per side for medium rare (130°F), or until they reach your desired degree of doneness. Transfer to a cutting board, tent with foil, and let rest.
Brush the tops of the onion slices with the remaining 1 tsp. olive oil and season lightly with salt and pepper. Put in the pan, oiled side up, and broil until lightly charred, about 4 minutes. With tongs, separate the onions into rings, toss, and continue broiling until crisp-tender and deeply charred, about 4 minutes more. Slice the steaks if you like, and serve topped with the onions
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 121
, pp. 44
December 19, 2012