18 to 24 minutes (for grilling)
2 to 3 boneless Beef Ribeye Steaks (1 to 1 1/2 pounds), cut 1-inch thick
2 sweet onions, sliced
* olive oil non-stick cooking spray
* salt and pepper to taste
2 teaspoons Morton & Bassett Granulated Garlic
2 teaspoons Alessi Sea Salt
1 teaspoon Morton & Bassett Coarse Ground Cumin
1 teaspoon dried Morton & Bassett Oregano Leaves, crushed
1/2 teaspoon Morton & Bassett Ground Cayenne Pepper
Combine rub ingredients in a small bowl. Sprinkle over both sides of steaks; press to adhere. Set steaks aside.
Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill 10 minutes with lid closed.
Meanwhile, 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
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