Rib-eye steak with Vidalia onions

  • Preparation Time15 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy

For the steak

4 boneless rib-eye steaks, about 2.5cm thick
4 tbsp extra-virgin olive oil
4 tsp seasoned salt
Salt and freshly ground black pepper
2 tsp all-purpose seasoning (recommended: McCormick's Season All)

For the onions

4 large cloves garlic, finely chopped
120g salted butter
4 tsp all-purpose seasoning (recommended: McCormick's Season All)
4 Vidalia onions, peeled and halved -not through the stem end
1) Rub each steak on both sides with some of the olive oil and seasonings. Grill over high heat, turning just once, to desired doneness

2) Put some of the chopped garlic, 30g butter, and a tsp of seasoning on the cut side of each of 4 onion halves. Top each with the another half. Wrap each onion completely in aluminum foil, and bury in the hot coals for about 10 minutes, until quite soft. Move to the grates to finish cooking, another 5 minutes or so. The onions should be golden and soft to the point of falling apart.

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