Dry-Rub Marinated Rib-Eye Steaks With Grilled Onions And Sweet-And-Spicy Dipping Sauce
"Wolfgang Puck However you cook your rib-eyes, let them rest for 10 minutes on a foil-covered platter to give the bubbling-hot juices time to settle back evenly into the meat. Then transfer them to serving plates and sit back to watch your guests, whatever their gender, enjoy a truly manly main course...."
INGREDIENTS
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SWEET-AND-SPICY RUB
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4 Tbs. brown sugar
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4 Tbs. onion powder
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4 Tbs. garlic powder
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4 Tbs. herbes de Provence
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4 Tbs. dried oregano
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2 Tbs. mild paprika
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2 Tbs. mustard powder
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2 Tbs. kosher salt
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4 tsp. cayenne
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4 tsp. ground coriander
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2 tsp. black pepper
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MARINATED RIB-EYE STEAKS
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4 rib-eye steaks, 10 to 14 oz. each
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Extra-virgin olive oil
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GRILLED ONIONS
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3 medium yellow onions, trimmed and peeled, each cut crosswise into four 1/2-inch thick slices
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3 Tbs. extra-virgin olive oil
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SWEET-AND-SPICY DIPPING SAUCE
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1/4 C. apple cider vinegar
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2 Tbs. honey
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1 red or green jalapeno chile, halved, stemmed, seeded, and minced
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1 Tbs. chopped fresh oregano leaves
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Kosher salt
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