Grilled Beef Ribeye with Caramelized Onions

Ingredients

• 2 ribeye steaks (about 1 inch thick) (500g) 2 ribeye steaks (about 1 inch thick) (500g)
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 tablespoons balsamic vinegar (30ml) 2 tablespoons balsamic vinegar (30ml)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and black pepper, to taste Salt and black pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 35g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the minced garlic, dried thyme, dried rosemary, salt, and black pepper.
3. 3.
   Rub the spice mixture onto both sides of the ribeye steaks.
4. 4.
   In a skillet, heat the olive oil over medium heat. Add the sliced onions and cook until they start to soften, about 5 minutes.
5. 5.
   Reduce the heat to low and continue cooking the onions, stirring occasionally, until they become golden brown and caramelized, about 30 minutes.
6. 6.
   While the onions are caramelizing, place the seasoned ribeye steaks on the preheated grill. Cook for about 4-5 minutes per side for medium-rare doneness, or adjust the cooking time according to your preference.
7. 7.
   Remove the steaks from the grill and let them rest for a few minutes before slicing.
8. 8.
   Drizzle the balsamic vinegar over the caramelized onions and stir to combine.
9. 9.
   Serve the grilled ribeye steaks topped with the caramelized onions.

Treat your ingredients with care...

• Ribeye steaks — Choose ribeye steaks with good marbling for the best flavor and tenderness. Allow the steaks to come to room temperature before grilling to ensure even cooking.
• Onions — Thinly slice the onions for faster caramelization. Cook them slowly over low heat to achieve the desired golden brown color and sweet flavor.

Tips & Tricks

• For a smokier flavor, use a charcoal grill instead of a gas grill.
• If you prefer a milder onion flavor, soak the sliced onions in cold water for 10 minutes before cooking.
• Add a sprinkle of crumbled blue cheese or goat cheese on top of the grilled ribeye for an extra burst of flavor.
• Serve the steak with a side of roasted potatoes or a fresh green salad for a complete meal.
• Leftover grilled ribeye can be sliced and used in sandwiches or salads the next day.

Serving advice

Serve the Grilled Beef Ribeye with Caramelized Onions hot off the grill. Slice the steak against the grain to ensure tenderness. Garnish with fresh herbs, such as parsley or thyme, for a pop of color.

Presentation advice

Arrange the sliced ribeye steak on a platter and top it with a generous portion of caramelized onions. Drizzle any remaining juices from the onions over the steak for added flavor. Serve with a side of roasted vegetables or a crusty Italian bread.