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



Ingredient Checklist


Instructions Checklist
  • 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.