Grilled Ribeye with Steak Onions
Makes 2 Servings
|A full-bodied red like cabernet sauvignon or a Bordeaux blend.|
A thick, boneless grilled ribeye needs little embellishment. Here we kept it simple, with charred red onion rings in a sweet, tangy glaze.
- 14oz. boneless ribeye steak
- 1 red onion
- 1-2 Tbsps Canola oil
- 1 Tbsp brown sugar
- 1 Tbsp whole grain mustard
- ½ cup red wine vinegar
- ¼ cup water
Cut onion into 1” rounds. Use enough canola oil to cover the bottom of a pan. Cook the onion slices in the oil until both cut sides are charred. Stir in the remaining ingredients, lower the heat to medium, and reduce to a syrupy glaze.
Grill steak over medium-high heat until medium-rare (130°-135°). Rest steak loosely covered on a clean plate about 5 minutes.
Slice the steak against the grain and serve with the glazed onions.