2 to 3boneless Beef Ribeye Steaks (1 to 1 1/2 pounds), cut 1-inch thick,
2sweet onions, sliced,
*olive oil non-stick cooking spray,
*salt and pepper to taste,
2teaspoonsMorton & Bassett Granulated Garlic,
2teaspoonsAlessi Sea Salt,
1teaspoonMorton & Bassett Coarse Ground Cumin,
1teaspoondried Morton & Bassett Oregano Leaves, crushed,
1/2teaspoonMorton & Bassett Ground Cayenne Pepper,
1Combine rub ingredients in a small bowl. Sprinkle over both sides of steaks; press to adhere. Set steaks aside.
2Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill 10 minutes with lid closed.
3Meanwhile, cut onion into 1/2-inch thick slices. Spray generously with olive-oil cooking spray. Season with salt and pepper. Grill onions and steaks over Medium heat. Grill onions about 10 minutes, turning as needed. Grill steaks 4 to 7 minutes per side. Remove from heat when internal temperature of steaks reaches 140 degrees Fahrenheit for Medium-Rare or 150 degrees Fahrenheit for Medium doneness. Serve steaks with grilled onions.
No Nutritional Information Available