Today, I will explain how to make Grilled Ribeye With Onions. It might not sound too fancy, but there is a lot of magic in simplicity. There’s a lot to cover, so let’s begin.
Why Ribeye?
For anyone who’s ever thought, “Gee, I wish my steak had more fat,” ribeye is your go-to. Using quality boneless Ribeye steaks will give you the luscious fat content that makes this dish not just food but a meal. Because, let’s face it, fat so often equals flavor.
Before we start, let’s talk ingredients:
- Boneless ribeye steak (this will be an awesome meal so go for your favorite one).
- Red onion, canola oil, brown sugar, whole grain mustard, red wine vinegar, water.
- Olive oil, garlic and onion rub, onions, butter, granulated garlic, smoked paprika: for that onion topping that is just…chef’s kiss.
- Wine pairing: I recommend a robust Cabernet sauvignon or a Bordeaux blend.
The Method
Fire up that grill to a scorching 400°F. The temperature is really hot but it’s the way you’re supposed to roll. The steak should kiss the grill for about 7 minutes on each side. Because we’re not barbarians, we aim for a lower final temperature, as recommended for the refined tastes of our time.
Onions & Peppers Agrodolce
Agrodolce–-the Italian for “sweet and sour.” Our onion and pepper mixture takes a trip to the oven, also at 400°F, for 12 to 15 minutes, emerging as a fantastic topping.
Further Steps
- Prep Your Steak: Pat those ribeyes dry, anoint them with olive oil, and lovingly apply your dry rub.
- Onion Alchemy: Slice and layer onions with garlic butter, wrap them in foil, and let them grill over indirect heat. They’ll come out transformed, ready to crown your steak.
- Grilling: Remember, we’re looking for medium-rare perfection, which is around 8-10 minutes for those keeping score. For the onions, aim for 25-30 minutes or until they’re soft, sweet, and utterly irresistible.
Serving Suggestion
For this dish, I suggest companions such as mashed or roasted potatoes. And, of course, don’t forget to uncork that wine. It pairs with the steak beautifully.
To Sum It Up…
Ingredients
| Ingredient |
| Boneless ribeye steak |
| Red onion |
| Canola oil |
| Brown sugar |
| Whole grain mustard |
| Red wine vinegar |
| Water |
| Olive oil |
| Garlic and onion rub |
| Onions |
| Butter |
| Granulated garlic |
| Smoked paprika |
Preparation
| Step | Details |
| Fire up the grill | Preheat to 400°F |
| Prep the steak | Pat dry, anoint with olive oil, and apply garlic and onion rub |
| Grill the steak | Aim for medium-rare, about 7 minutes per side |
| Onion alchemy | Slice onions, layer with garlic butter, wrap in foil, grill over indirect heat |
| Onions & peppers agrodolce | Bake at 400°F for 12-15 minutes |
| Grilling onions | Grill for 25-30 minutes or until soft and sweet |
Leftover Strategy
| Step | Details |
| Store leftovers | In the refrigerator |
| Reheat | In a skillet with butter |
Serving Suggestions and Pairings
| Suggestion | Details |
| Serving side | Mashed or roasted potatoes |
| Wine pairing | Cabernet Sauvignon or Bordeaux blend |
| Ideal for | Serves 2-4, or 1 if very hungry |
| Note | Wine pairs beautifully with the steak |
