Grilled Rib Eye with Onion Confit
Shop Ingredients   downloadEmail This Post

Grilled Rib Eye with Onion Confit

Prep: 15 minutes
Grill: 1 hour • Serves: 6

2 bone-in New York Beef rib eye steaks (about 1-1/2 pounds each), fat trimmed
1tablespoon plus 1-1/2 teaspoons favorite steak seasoning
1tablespoon PICS vegetable oil
2medium Vidalia onions, sliced into 1/4-inch-thick rings
2tablespoons PICS unsalted butter, cut into small pieces
1/2cup favorite PICS barbeque sauce plus additional for serving (optional)

1.Prepare outdoor grill for indirect grilling over high heat. Rub steaks with 1 tablespoon steak seasoning and oil.

2. In small bowl, toss onions and remaining 1-1/2 teaspoons steak seasoning. Place 12 x 16-inch sheet aluminum foil on work surface; place butter in center of foil and top with onion mixture. Bring top and bottom of foil sheet together over onions; crimp together and fold down over onion. Double fold both ends of packet toward onions.

3.Place foil packet on hot grill rack over unlit part of grill; cover and cook 45 minutes.

4.Place steaks on hot grill rack over lit part of grill; cook, uncovered, 8 minutes, turning once. Move steaks over unlit part of grill; cover and cook 8 minutes longer or until internal temperature of steaks reaches 135° and onions are translucent, brushing steak with barbeque sauce during last 4 minutes of cooking.

5.Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes before slicing. (Internal temperature of steaks will rise to 145° upon standing for medium-rare.) Serve steaks with onions and barbeque sauce, if desired.

Approximate nutritional values per serving:
616 Calories, 45g Fat (20g Saturated), 140mg Cholesterol,
877mg Sodium, 18g Carbohydrates, 1g Fiber, 37g Protein