Rosemary-Rubbed Rib-Eye with Charred Red Onions

Rosemary-Rubbed Rib-Eye with Charred Red Onions
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • 1 tsp. dry mustard
  • 2 12-oz. boneless rib-eye steaks, about 1 inch thick, at room temperature
  • 4 tsp. finely chopped fresh rosemary
  • 2 Tbs. plus 1 tsp. olive oil
  • ½ tsp. garlic powder
  • 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


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