Grilled Ribeye with Steak Onions

Sarah Mickey All Recipes, Beef Recipes, General

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.