Rosemary-Rubbed Rib-Eye with Charred Red Onions

Ingredients

• 2 Tbs. plus 1 tsp. olive oil
• 4 tsp. finely chopped fresh rosemary
• 1 tsp. dry mustard
• ½ tsp. garlic powder
• Kosher salt and freshly ground black 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

In a small bowl, combine 2 Tbs. of the olive oil, the rosemary, dry mustard, garlic powder, 2 tsp. salt, and 1 tsp. pepper to make a paste. Rub onto both sides of the steaks. Position a rack about 4 inches from the broiler and heat the broiler on high. Heat a broiler-safe cast-iron grill pan or ...

View full recipe at Fine Cooking