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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
4 boneless rib-eye steaks, about 1-inch thick
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 tsp seasoned salt
4 tsp steak seasoning
Vidalia Onions:
4 large cloves garlic, finely chopped
8 tbsp salted butter
4 tsp steak seasoning
4 Vidalia onions, peeled and halved -not through the stem end
For the steak: Rub each steak on both sides with some of the olive oil and seasonings. Grill over high heat, turning just once, to desired doneness.
For the onions: Put some of the chopped garlic, 2 tbsp butter, and a tsp of seasoning on the cut side of each of 4 onion halves. Top each with the another half. Wrap each onion completely in aluminum foil, and bury in the hot coals for about 10 minutes, until quite soft. Move to the grates to finish cooking, another 5 minutes or so. The onions should be golden and soft to the point of falling apart.
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RIB-EYE STEAK WITH VIDALIA ONIONS
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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
4 boneless rib-eye steaks, about 1-inch thick
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 tsp seasoned salt
4 tsp steak seasoning
Vidalia Onions:
4 large cloves garlic, finely chopped
8 tbsp salted butter
4 tsp steak seasoning
4 Vidalia onions, peeled and halved -not through the stem end
For the steak: Rub each steak on both sides with some of the olive oil and seasonings. Grill over high heat, turning just once, to desired doneness.
For the onions: Put some of the chopped garlic, 2 tbsp butter, and a tsp of seasoning on the cut side of each of 4 onion halves. Top each with the another half. Wrap each onion completely in aluminum foil, and bury in the hot coals for about 10 minutes, until quite soft. Move to the grates to finish cooking, another 5 minutes or so. The onions should be golden and soft to the point of falling apart.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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