Rosemary Grilled Steak with Sweet Onions

Name: Rosemary Grilled Steak with Sweet Onions
Prep time: 40 min
Total time: 100 min
Ingredients: 2 bone-in rib-eye steaks, each about 2 pounds and 1 ½ inches thick; 2 tablespoons chopped fresh rosemary, plus sprigs for serving; Coarse salt and freshly ground pepper; Safflower oil, for brushing; 2 sweet onions, such as Walla Walla or Vidalia (2 pounds), cut into ½-inch-thick rounds; 1 teaspoon Worcestershire sauce; 1 tablespoon white-wine vinegar

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By

Martha Stewart Test Kitchen

Updated on February 14, 2018

Prep Time:

40 mins

Total Time:

1 hrs 40 mins

Servings:

6

What could be simpler or more delicious than bone-in rib-eye steaks marinated with fresh rosemary then grilled?

Ingredients

2 bone-in rib-eye steaks, each about 2 pounds and 1 ½ inches thick
2 tablespoons chopped fresh rosemary, plus sprigs for serving
Coarse salt and freshly ground pepper
Safflower oil, for brushing
2 sweet onions, such as Walla Walla or Vidalia (2 pounds), cut into ½-inch-thick rounds
1 teaspoon Worcestershire sauce
1 tablespoon white-wine vinegar

Directions

Sprinkle steaks with rosemary and 1 teaspoon salt; season with pepper. Let stand 1 hour.
Heat grill to medium-high; brush grates with oil. Pat steaks dry, then grill until just charred in spots and a thermometer inserted into thickest parts (avoiding bone) registers 125 degrees for medium-rare, 7 to 8 minutes a side. With tongs, sear steaks on edges until lightly charred, about 1 minute each. Transfer to a cutting board; let stand 10 minutes.
Meanwhile, brush both sides of onion rounds with oil. Season with salt and pepper. Grill, turning occasionally, until tender and lightly charred, about 8 minutes. Transfer to a bowl and toss with Worcestershire and vinegar. Season with salt and pepper.
Grill rosemary sprigs until aromatic and just beginning to char, about 10 seconds. Top steaks with sprigs. Slice and serve, with onions.