Ribeye with Grilled Onion Jam

Ribeye with Grilled Onion Jam

(4 servings)

Ingredients:

3 medium Red Onions, sliced

1 tbsp. Extra-Virgin Olive Oil

½ tsp. Salt

½ tsp. Black Pepper

1 cup Apple Cider Vinegar

¼ cup Pure Maple Syrup

¼ tsp. Thyme, finely chopped

4 – 10 oz. Ribeye Steaks

½ tbsp. Extra-Virgin Olive Oil

½ tsp. Salt

½ tsp. Black Pepper

2 tbsp. Unsalted Butter, room temperature

2 tsp. Rosemary, minced

2 tsp. Thyme, minced

2 cloves Fresh Garlic, grated

Directions:

Brush sliced onions with oil and season both sides with the salt and pepper.  Grill over high heat 3 to 4 minutes per side.  In a medium sauce pan, bring the vinegar and maple syrup to a boil.  Add the onions and simmer until tender (about 8 minutes).  Transfer to a bowl and let cool.  Stir in the thyme and season with salt and pepper to taste.  Set aside.  Brush steaks on both sides with oil and then season with salt and pepper.  Grill over high heat about 5 to 6 minutes per side for medium-rare.  (see note) Transfer to a platter and let rest for 10 minutes.  While resting, combine butter, rosemary, thyme and garlic in a small bowl.  Brush the butter on the steaks, top with onion jam and serve.

Note:               Cooking time will vary based on thickness of steaks and temperature of your grill.  High on one grill may not be the same temperature as another grill.  If you are not sure of doneness, check by making a small cut into the steak.  Many with experience can judge by touching the meat to see how much resistance exits.  Use an instant-read thermometer looking for 135 degrees for medium-rare before they rest.

Ideas for Future Efforts

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