Beef Rib Eye with Onion Confit

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

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 steak will rise to 145° upon standing for medium-rare.) Serve steak 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

Chef Tips:
To clean (French) the rib eye bones, using a boning or paring knife, circle the knife around each bone to create a score at the point where the bone is to be exposed. With the blade of the knife, carefully scrape away the membrane, fat and sinew from the bones.

If time permits, cover and refrigerate steaks after rubbing with steak seasoning up to 24 hours to allow flavors to penetrate the steaks.

Letting the steaks stand at room temperature for 1 hour before cooking results in even cooking, and tender, juicier steaks.

To create crosshatch marks on steaks, use tongs to turn the steaks a quarter turn halfway through the grilling time on each side of steaks during first 8 minutes