This mouthwatering Rosemary Rubbed Rib-Eye steak with Charred Onions can be made under the broiler or on the grill! Either way it’s juicy, tender and flavorful!
I am going to share with you my deepest culinary secret: I do not feel comfortable grilling. It’s hard to tell how hot it is or how to time anything. I understand the kitchen. I know how to time each part of the meal with the precision of a synchronized swimmer. However, throw me outside with a grill and I feel bewildered and lost.
The grill was always my Dad’s territory. He ran his charcoal grill like a pro: every steak perfectly cooked, every chicken breast was juicy and moist and each burger cooked exactly how you liked it. Every. Single. Time. I would peer over his shoulder as he showed me how to stack the charcoal just so and how to tell when it was the perfect temperature. As my Dad threw on the meat, I would wander back inside to the safety and comfort of the kitchen with my eyes wide-open in wonder. Indeed, it all seemed like magic to me!
When I saw this article in Fine Cooking Feb/March 2013 about how to use your broiler to the same effect, I couldn’t wait to try it out! It seemed like the perfect recipe to spotlight my Dad for Father’s Day. Moreover, this Rosemary Rubbed Rib-eye with Charred Red Onions is mouth wateringly good. There is the perfect amount of rub on the outside of the steak to highlight, not mask, it’s beautiful flavor. And obviously the onions! Oh the onions! After the rave reviews from my fiancé, I scampered back to the kitchen and made more onions for the leftovers.
If you feel at home out there working the grill or if you are lucky enough to be cooking with a grill-master Dad, then take these magical steaks outside! If not or it’s raining or snowing, then these are absolutely breathtaking made under the broiler. So thank you, Dad, for the years of perfectly grilled dinners and for having the patience to show me how to do it each and every time! Love you, Dad!