Rib eye steak with Vidalia onions

  • For the steak
  • 4 boneless rib-eye steaks, about 2.5cm thick
  • 4 tbsp extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 4 tsp seasoned salt (recommended: Lawry's Seasoned Salt)
  • 4 tsp all-purpose seasoning (recommended: McCormick's Season All)
  • For the onions
  • 4 large cloves garlic, finely chopped
  • 240g 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) For the onions:
Put some of the chopped garlic, 30g butter, and a teaspoon of seasoning on the cut side of each of 4 onion halves. Top each with the other half. Wrap each onion completely in aluminium 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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