Cooking for 2 people
Ingredients
- 2 pieces
12 oz. ribeyes
- 2
medium sweet white onions
- 1
bundle of rosemary
- 1 tbsp.
butter, cubed
-
kosher salt
-
fresh ground black pepper
- 1/2 cup
salted butter
- 1/2 cup
blue cheese
- 1
fresh lime
-
of cayenne
- 1/2 tsp.
paprika
- 1/2 tsp.
garlic powder
1Food Prep
First, we recommend you dry each ribeye steak well, salt generously on all sides with kosher salt and put on a wire rack. Let them sit in the fridge exposed, for a day or two, to dry out.
Next, cut an X along the top of each medium-size sweet onion, going ⅓ of the way down. Stuff the X of each onion with a couple sprigs of rosemary, 1 tbsp. of butter cubed and a healthy pinch of kosher salt and black pepper. Then wrap the onions in aluminum foil.
Now, get your marinade ingredients ready, and set aside.
When you’re ready to cook, season the ribeye steaks lightly with kosher salt, black pepper, paprika and garlic powder.
2Grill Prep
Fuel: We recommend either Kingsford® Professional Charcoal Briquets or Kingsford® High Heat Briquets for a consistent, hot-searing burn.
Method: Direct-Heat Grilling
Temp: 600°F (High Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Toss the foil-wrapped onions on the grill, and turn every 5 to 7 minutes. Cook for about 20 minutes.
On the grill, heat the ingredients for the marinade in a medium-size cast iron skillet, and whisk together well.
Before grilling the steaks, drizzle each steak on both sides with the marinade.
Grill the steaks for 5 minutes on each side, basting with the marinade each time you flip them. Then, discard any remaining marinade.
Garnish the steaks with cubed butter, blue cheese crumbles, fresh rosemary and a squeeze of lime.
Remove the caramelized onions from the grill and cut or tear them into hearty chunks, then serve them with the steaks.
Recipe created by Meherwan Irani on behalf of Kingsford® Charcoal and Masterbuilt.
For safe meat preparation, reference the USDA website.
