Let's get grilling

1 Light the Masterbuilt Gravity Series™ 1050 Digital Charcoal Grill + Smoker and set it to 600° F.
2 Prep the onions–Cut an “X” along the top of the onion going 1/3 of the way down. Stuff the “X” of each onion with a couple sprigs of rosemary, 1 tbsp. of butter cubed, a healthy pinch of kosher salt,and a healthy pinch of black pepper. Wrap onions in tin foil.
3 Prep the marinade–On the grill, heat 1/4 cup of butter, 1/4 cup of bleu cheese, squeeze half of a lime (approx.1.5 tsp), a pinch of cayenne powder and whisk together well.
4 Prep the Steak–When ready to cook-season lightly with more kosher salt, black pepper, paprika, and garlic powder. Drizzle steak on both sides with your butter/blue cheese marinade. ProTip–Dry each steak well, salt generously on all sides with kosher salt, put on a wire rack, and let them sit in the fridge exposed for a day or two to dry it out.
5 Cook the onions–Toss tin foil wrapped onions on the grill. Turn every 5-7 minutes during cooking. Cook for approximately 20 minutes.
6 Cook the steak–Grill for 5 minutes on each side, basting with blue cheese butter each time you turn.
7 Garnish steak with cubed butter, bleu cheese crumbles, fresh rosemary, and a squeeze of lime. Cut/tear caramelized onions into hearty chunks.
Cooking for 2 people

Ingredients


  • ribeyes
    2 12 ounce
  • medium sweet white onions
    2
  • bundle of rosemary
    1
  • salted butter
    1/2 cup
  • bleu cheese
    1/2 cup
  • limes
    2
  • paprika
    1/2 teaspoon
  • garlic powder
    1/2 teaspoon
  • of cayenne
    pinch
  • kosher salt
  • fresh ground black pepper

Credit: Recipe created by Meherwan Irani on behalf of Kingsford and Masterbuilt


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