Rosemary Rubbed Rib-eye with Charred Red Onions for the Home Table

Rosemary Rubbed Rib-eye with Charred Red Onions for the Home Table is filed under Beef and built around plus 1 teaspoon olive oil divided, finely chopped fresh rosemary, and dry mustard. Plan on 6 people.

Count on 10 minutes of prep, 15 minutes of cooking, about 25 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 tablespoons plus 1 teaspoon olive oil divided
• 4 teaspoons finely chopped fresh rosemary
• 1 teaspoon dry mustard
• ½ teaspoon garlic powder
• 2 teaspoons salt
• 1 teaspoon 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 (or 2 onions!)

How the cooking goes

1. Letting the steaks come to ambient temperature will allow them to cook without burning on the outside. Pat dry with paper towel.
2. Position a rack 4 inches from the broiler then heat the broiler on high. Heat a broiler safe cast-iron grill pan (or regular skillet) on the stove-top until searing hot.
3. In a small bowl combine 2 tablespoons olive oil, rosemary, dry mustard, garlic powder, salt and pepper to make a paste. Rub on both sides of steaks.
4. Put steaks in the hot pan and move it onto the broiler. Broil about 2 minutes per side for medium rare or until they reach your desired degree of doneness. You cooked mine about 2.5 minutes on each side and they were medium. Move it onto a cutting board and loosely tent with foil to rest at least 10 minutes.
5. Brush the tops of the onions with the remaining teaspoon of olive oil. [2 teaspoons of olive oil if you are doubling the onions] Put in the pan, oiled side up, and broil until lightly charred, about 4 minutes.
6. With tongs separate the slices, toss, and continue broiling until crisp-tender or more done if you desire, about 4 minutes more.
7. Serve rosemary rubbed rib-eye with the charred onions. Sigh with culinary satisfaction.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Beef, open Taco Bake for a Weeknight Plate and Dutch Oven Beef Stew for a Deep Pot.