Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Rosemary-Rubbed Rib-Eye with Charred Red Onions

Scott Phillips

Servings: 2-4

Recreate some of the same grilled flavor you love using 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.


  • 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

Nutritional Information

  • Calories (kcal) : 360
  • Fat Calories (kcal): 200
  • Fat (g): 22
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 75
  • Sodium (mg): 630
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 33


  • 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


Rate or Review

Reviews (5 reviews)

  • emerance | 08/01/2014

    This is really great! I would caution that you have your broiler ready (heated up) at the same time your skillet heats up. I waited and the meat was a little overcooked by the time it got good colour on the top. But the rub is exquisite and the red onions are great, especially having been tossed in the rub in the pan. A definite favourite!

  • MairiC | 01/17/2014

    Very tasty. I didn't deviate at all from the instructions for the rosemary-garlic paste and it was perfect. I grilled the steaks instead of broiling....forgot about the onions :(

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial