Mastering the Perfect Rib-Eye: Broiler or Grill, Rosemary & Charred Red Onions Deliver Unforgettable Flavor
This mouthwatering Rosemary Rubbed Rib-Eye steak with Charred Onions can be made under the broiler or on the grill! Either way, it’s guaranteed to be juicy, tender, and incredibly flavorful. Prepare to elevate your steak game, whether you’re a seasoned grill master or a kitchen wizard looking for indoor perfection.
My Culinary Confession: Embracing the Indoor Steak Experience
I am going to share with you my deepest culinary secret, one that might surprise many who enjoy cooking: I do not feel entirely comfortable grilling. The outdoor grill, with its unpredictable flames and elusive temperatures, has always been a bit of a mystery to me. I never quite know how hot it is, or how to time anything with the precision that a perfect steak demands. My natural habitat is undoubtedly the kitchen. Within its familiar four walls, I can choreograph each part of a meal with the precision of a synchronized swimmer, every ingredient and step perfectly timed. But throw me outside with a grill, and I confess, I feel bewildered and lost, a novice in a world of char and smoke.
The grill was always my Dad’s undisputed territory. He ran his charcoal grill like a true professional, an artist with fire and tongs. Every steak he cooked was perfectly seared and cooked to individual preference, every chicken breast was incredibly juicy and moist, and each burger was cooked exactly how you liked it – medium-rare, well-done, no problem. Every. Single. Time. It was a marvel to behold. I would often peer over his shoulder, wide-eyed, as he patiently showed me how to stack the charcoal just so, explaining the subtle art of telling when it had reached the perfect, searing temperature. As my Dad confidently threw on the meat, I would often wander back inside, drawn to the safety and comfort of the kitchen, my mind still replaying his “grill magic.” It all seemed like an enchanting, almost mystical process to me, one I thought I could never truly master.
The Broiler Revelation: Unlocking Grill-Like Perfection Indoors
Then, a few years ago, a game-changing moment arrived. I stumbled upon an article in Fine Cooking (Feb/March 2013 issue) that completely transformed my perspective on cooking steak. The article detailed how to utilize your broiler to achieve results remarkably similar to a high-heat grill. This was my “aha!” moment. I couldn’t wait to try it out! It seemed like the perfect recipe to spotlight my Dad for Father’s Day, a tribute to his grilling legacy, adapted for my indoor comfort zone. And so, this incredible Rosemary Rubbed Rib-eye with Charred Red Onions was born, a dish that has since become a family favorite and a testament to indoor cooking prowess.
The beauty of this recipe lies in its simplicity and the depth of flavor it achieves. The rosemary rub is perfectly balanced, creating a fragrant, earthy crust on the outside of the steak that enhances, rather than masks, the beautiful, rich flavor of the rib-eye. It’s a symphony of savory notes that elevates the beef without overpowering it. And the onions! Oh, the onions! They are truly a revelation. The charring process brings out their natural sweetness, caramelizing the edges and creating a tender-crisp texture that provides the perfect counterpoint to the succulent steak. After the rave reviews from my fiancé, who declared them irresistible, I literally scampered back to the kitchen to make more charred onions just for the leftovers – they are that good and highly addictive!
Why This Recipe Shines: Versatility and Flavor
What makes this Rosemary Rubbed Rib-Eye with Charred Red Onions truly special is its incredible versatility. Whether you’re blessed with a beautiful outdoor grill and a sunny day, or you find yourself indoors due to weather or preference, this recipe delivers exceptional results every time. For those who, like me, find more comfort in the controlled environment of a kitchen, the broiler method is nothing short of breathtaking. It harnesses intense, direct heat, mimicking the searing power of a grill to create a gorgeous crust while keeping the interior perfectly juicy.
The key to success with the broiler lies in a few simple steps. First, ensure your steak is at room temperature to promote even cooking. Second, a preheated cast-iron skillet under the broiler creates an intensely hot surface, guaranteeing that perfect sear. The robust rub, a blend of fresh rosemary, dry mustard, garlic powder, salt, and pepper, adheres beautifully to the steak, forming a fragrant, flavorful crust as it cooks. This combination of high heat and a well-seasoned rub results in a steak that rivals any grilled counterpart, offering deep, savory notes and an incredibly tender texture. The charred red onions, with their sweet and smoky edges, complete the dish, adding a layer of complexity that is simply irresistible.
Choosing and Preparing Your Rib-Eye Steak
Starting with quality ingredients is paramount for any great steak. Opt for boneless rib-eye steaks that are about 1 inch thick and have good marbling – those fine streaks of fat that melt during cooking, ensuring a juicy and flavorful result. Always allow your steaks to come to room temperature for at least 30 minutes (or up to an hour) before cooking. This crucial step prevents the outside from burning before the inside has a chance to cook through evenly, leading to a perfectly medium-rare or medium steak. Before applying the rub, pat the steaks thoroughly dry with paper towels; this promotes a superior crust, whether you’re broiling or grilling.
Crafting the Flavorful Rosemary Rub
The rosemary rub is the heart of this dish, infusing the rib-eye with aromatic depth. In a small bowl, combine 2 tablespoons of olive oil (reserving 1 teaspoon for the onions), finely chopped fresh rosemary, dry mustard, garlic powder, salt, and freshly ground black pepper. Mix these ingredients thoroughly to form a fragrant paste. Generously rub this paste over both sides of each steak, ensuring an even coating. The fresh rosemary brings a bright, earthy note that beautifully complements the richness of the beef, while the dry mustard adds a subtle tang and helps to create that delicious crust. This rub is not just about flavor; it’s about building texture and enhancing the overall eating experience.
Mastering the Broiler Technique for Perfect Steak
For those utilizing the broiler, precision is key to achieving grill-like results. Position an oven rack approximately 4 inches from the heating element. Turn your broiler to high and allow it to preheat thoroughly. Simultaneously, place a broiler-safe cast-iron grill pan (or a heavy-bottomed regular skillet if you don’t have a grill pan) on your stove-top and heat it until it’s searing hot – you should see wisps of smoke. This dual-heating method ensures an immediate, intense sear when the steak hits the pan. Carefully place the seasoned steaks into the screaming hot pan and immediately transfer it to the preheated broiler. Broil for about 2 to 2.5 minutes per side for medium-rare to medium doneness, flipping once. Adjust timing based on your desired doneness, using an instant-read thermometer for accuracy. Remember, the internal temperature will rise a few degrees as the steak rests.
The Essential Resting Period
Once your steaks have reached your desired doneness, immediately transfer them to a cutting board. Crucially, tent them loosely with aluminum foil and let them rest for at least 10 minutes. This resting period is not optional; it allows the juices, which have been driven to the center of the steak during cooking, to redistribute throughout the meat. Skipping this step results in a less juicy, less tender steak. While the steaks are resting, their internal temperature will continue to rise slightly, an effect known as “carryover cooking.” This time also provides the perfect window to finish preparing your delicious charred red onions.
Creating Irresistible Charred Red Onions
The charred red onions are more than just a side; they’re an integral part of this dish, adding sweetness, tang, and a wonderful texture. After the steaks are removed, use the same hot pan (or a clean one if preferred). Brush the tops of your 1/3-inch thick red onion slices with the remaining teaspoon of olive oil. If you’re doubling the onions, use 2 teaspoons of olive oil. Place the oiled-side-up onion slices into the hot pan and return to the broiler. Broil for about 4 minutes, or until the edges are lightly charred and softened. Then, using tongs, gently separate the slices and toss them, returning them to the broiler for another 4 minutes or until they reach your desired crisp-tender or more done consistency. The goal is a beautiful char that enhances their natural sweetness and creates a soft, yielding texture within. These onions are so good, you might just want to make extra!
Serving and Savoring Your Culinary Creation
Once rested, slice your rosemary-rubbed rib-eye against the grain into thick, succulent pieces. Arrange the slices on plates and generously top with the sweet and smoky charred red onions. The combination of the perfectly cooked, aromatic steak and the caramelized onions is simply divine. Serve alongside your favorite complementary sides – perhaps a simple green salad, roasted asparagus, or creamy mashed potatoes. This dish is perfect for a special occasion like Father’s Day, a celebratory dinner, or simply when you’re craving an exceptionally flavorful and satisfying meal. Take a moment to truly savor each bite, and sigh with culinary satisfaction, knowing you’ve created something truly magical, whether under the sun or under the broiler.
Rosemary Rubbed Rib-eye with Charred Red Onions
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Ingredients
- 2 tablespoons plus 1 teaspoon olive oil divided
- 4 teaspoons finely chopped fresh rosemary
- 1 teaspoon dry mustard
- ½ teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 12-oz boneless rib-eye steaks about 1 inch thick at room temperature
- 1 large red onion cut into 1/3 inch thick slices (or 2 onions!)
Instructions
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Letting the steaks come to room temperature will allow them to cook without burning on the outside. Pat dry with paper towel.
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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.
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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.
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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.
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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.
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With tongs separate the slices, toss, and continue broiling until crisp-tender or more done if you desire, about 4 minutes more.
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Serve rosemary rubbed rib-eye with the charred onions. Sigh with culinary satisfaction.