Grilled Ribeye with Garlic Salt & Charred Onions

Ingredients

• 2 ribeye steaks, 10–12 ounces each
• 2 teaspoons Paul’s Dime Bag Garlic Salt
• 1 large sweet onion, cut into thick rounds
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon cracked black pepper
• 2 sprigs fresh rosemary
• 1 tablespoon unsalted butter

Method

1. Take the steaks out of the refrigerator 30 minutes before cooking. Pat dry and season all over with Paul’s Garlic Salt and black pepper.
2. Heat a grill or cast-iron pan over high heat. Brush the onion rounds with olive oil and cook until deeply charred and tender, about 4 minutes per side. Set aside.
3. Cook the steaks for 4–5 minutes per side for medium-rare, adjusting for thickness. Add the rosemary and butter during the final minute and baste the steaks.
4. Rest for 8 minutes, then slice against the grain and serve with the charred onions and pan juices.