Rib-Eye Steak with Vidalia Onions

1. 1

   Rub each steak on both sides with some of the olive oil and seasonings.

2. 2

   Grill over high heat, turning just once, to desired doneness.

3. 3

   For the onions:

4. 4

   Put some of the chopped garlic, 2 tablespoons butter, and a teaspoon of seasoning on the cut side of each of 4 onion halves.

5. 5

   Top each with the another half.

6. 6

   Wrap each onion completely in aluminum foil, and bury in the hot coals for about 10 minutes, until quite soft.

7. 7

   Move to the grates to finish cooking, another 5 minutes or so.

8. 8

   The onions should be golden and soft to the point of falling apart.

* Per serving · 4 servings · Values may vary.

No additional tips available.