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!
Letting the steaks come to room temperature will allow them to cook without burning on the outside. Pat dry with paper towel.
Position a rack 4 inches from the broiler and heat the broiler on high. Heat a broiler safe cast-iron grill pan (or regular skillet) on the stove-top until searing hot.
In a small bowl combine 2 tablespoons olive oil, rosemary, dry mustard, garlic powder, salt and pepper to make a paste. Rub on both sides of steaks.
Put steaks in the hot pan and transfer to the broiler. Broil about 2 minutes per side for medium rare or until they reach your desired degree of doneness. I cooked mine about 2.5 minutes on each side and they were medium. Transfer to a cutting board and loosely tent with foil to rest at least 10 minutes.
Brush the tops of the onions with the remaining teaspoon of olive oil. [2 teaspoons of olive oil if you are doubling the onions] Put in the pan, oiled side up, and broil until lightly charred, about 4 minutes.
With tongs separate the slices, toss, and continue broiling until crisp-tender or more done if you desire, about 4 minutes more.
Serve rosemary rubbed rib-eye with the charred onions. Sigh with culinary satisfaction.