Grilled Ribeye with Onion Confit

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Add value to your menu with this Grilled Ribeye recipe made with high-quality beef from Butcher’s Block paired with a melt-in-your-mouth onion confit.


Yield: 2 servings



2T unsalted butter, cut into small pieces
2 medium Vidalia onions, sliced into ¼-inch-thick rings
1T plus 1½t steak rub
1 bay leaf
c white wine
2t white wine vinegar
2 bone-in rib eye steaks (about 1½ lbs each), fat trimmed, Frenched if desired, at room temperature 30 minutes
1T vegetable oil
½c barbeque sauce plus additional for serving



1. Melt butter in large sauté pan over medium-high heat; add onions and 1½t steak rub. Cook until onions begin to soften, stirring. Add bay leaf, wine and vinegar; reduce heat to medium and cook until onions are translucent and liquid evaporates. Remove and discard bay leaf.

2. Rub steaks with oil and remaining 1T steak seasoning.

3. To serve, grill steak over medium-high heat until internal temperature reaches 125°F for medium-rare or to desired doneness, turning a quarter turn halfway through grilling on each side and brushing with some barbeque sauce after flipping; let stand 5 minutes. Serve steak with Onion Confit and additional barbeque sauce.