Bone-In Rib Eye Steaks with Grilled Onion Jam

By á-4084

Ingredients

• onion jam
• 3 red onions, sliced
• Extra-virgin olive oil, for brushing
• Kosher salt
• Pepper
• 1 cup apple cider vinegar
• 1/4 cup pure maple syrup
• 1/4 teaspoon finely chopped thyme
• steaks
• Two 1 1/2-pound bone-in rib eye steaks (1 1/2 inches thick), at room temperature
• Extra-virgin olive oil, for brushing
• Kosher salt
• Pepper
• 2 tablespoons unsalted butter, softened
• 2 teaspoons minced rosemary
• 2 teaspoons minced thyme
• 2 garlic cloves, grated

Details

Servings 4
Preparation time 45mins
Cooking time 60mins
Adapted from foodandwine.com

Preparation

Step 1

Make the onion jam
Light a grill or preheat a grill pan. Brush the onions with oil and season with salt and pepper. Grill over moderate heat, turning once, until lightly charred and tender, about 7 minutes.

In a saucepan, bring the vinegar and maple syrup to a boil. Add the onions and simmer over moderately low heat until tender, 8 minutes. Transfer to 
a bowl; let cool. Stir in the thyme. Season with salt and pepper.

Make the steaks
Light a grill or preheat a grill pan. Brush 
the steaks with oil and season with salt and pepper. Stand 
the steaks on their fatty edges (bone side up) and cook over moderate heat until the fat has started to render and is lightly charred, 5 minutes. Lay the steaks flat. Grill, turning often, until an instant-read thermometer inserted in the thickest part registers 120°, 12 to 15 minutes. If using a grill pan, carefully blot excess fat with paper towels 
to prevent flare-ups. Transfer to a cutting board; let rest for 
10 minutes. Leave the grill on.

In a bowl, blend the butter, rosemary, thyme and garlic. Brush the herb butter on the steaks and grill over high heat, turning once, until sizzling, 
1 minute per side. Transfer to 
a carving board. Slice the steaks and serve with the onion jam.