Grilled Rib Eye with Onion Confit

Recipe by: Roche Bros

Servings

Prep time

15 minutes

Cook time

60 minutes

Calories

616 kcal

Ingredients

Prepare outdoor grill for indirect grilling over high heat. Rub steaks with 1 tablespoon steak seasoning and oil.
In small bowl, toss onions and remaining 1½ 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.
Place foil packet on hot grill rack over unlit part of grill; cover and cook 45 minutes.
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.
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.