Savory Balsamic Grilled Rib Eye with Caramelized Red Onions
Indulge in the rich flavors of perfectly grilled rib eye steaks paired with sweet, caramelized red onions marinated in a savory balsamic and soy sauce blend. This exquisite dish is ideal for any occasion, whether it's a weekend barbecue or a cozy weeknight dinner. The marinade infuses the steak with deep flavor while the onions add a touch of sweetness and texture, making each bite a delight. Serve with your favorite sides for a complete meal that is sure to impress.
4
Servings
N/A
Calories
10
Ingredients
Ingredients
boneless rib-eye steaks
2-4 (trimmed of excess fat)
large red onions
2 (sliced)
balsamic vinegar
1/4 cup (none)
red wine vinegar
1/4 cup (none)
olive oil
1/2 cup (none)
soy sauce
1/4 cup (none)
garlic
3 cloves (minced)
fresh rosemary
2 tablespoons (chopped, or 2 teaspoons dried)
salt
1/3 teaspoon (none)
fresh ground pepper
1/2 teaspoon (none)
Instructions
1
In a medium bowl, combine balsamic vinegar, red wine vinegar, olive oil, soy sauce, minced garlic, rosemary, salt, and fresh ground pepper to create the marinade.
2
Place the rib-eye steaks in a large plastic zip lock bag and pour the marinade over the steaks, ensuring they are evenly coated.
3
Seal the bag, removing excess air, and marinate in the refrigerator for at least 4 hours or up to overnight. Turn the bag occasionally to ensure the steak absorbs the flavors well.
4
About 30 minutes before grilling, remove the steaks from the refrigerator to bring them closer to room temperature. This enhances the cooking process.
5
While the steak marinates, heat a large skillet over medium heat and pour in the excess marinade. Add the sliced red onions and sauté for about 10-12 minutes, or until they are tender and slightly caramelized. Remove from heat and set aside.
6
Preheat your grill to medium-high heat. Grill the marinated steaks for about 4-6 minutes per side or until they reach your desired doneness (130°F for medium-rare). Use a meat thermometer for accuracy.
7
Once cooked to your preference, remove the steaks from the grill and allow them to rest for 5-10 minutes. This helps retain their juices.
8
Serve the steaks topped with the sautéed caramelized onions, and enjoy your delicious meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish of this recipe?
The main dish is Savory Balsamic Grilled Rib Eye with Caramelized Red Onions.
How many rib-eye steaks do I need?
You will need 2-4 boneless rib-eye steaks, trimmed of excess fat.
How long should I marinate the steaks?
The steaks should be marinated for at least 4 hours or up to overnight in the refrigerator.
What ingredients are used in the marinade?
The marinade consists of balsamic vinegar, red wine vinegar, olive oil, soy sauce, minced garlic, rosemary, salt, and fresh ground pepper.
Can I use dried rosemary instead of fresh?
Yes, you can use 2 teaspoons of dried rosemary as a substitute for 2 tablespoons of fresh chopped rosemary.
How do I prepare the red onions?
You should use 2 large red onions and slice them before sautéing.
What temperature should the grill be set to?
Preheat your grill to medium-high heat.
How long should I grill the steaks?
Grill the marinated steaks for about 4-6 minutes per side.
What is the target internal temperature for medium-rare steaks?
The target internal temperature for medium-rare is 130°F.
How long should the steaks rest after grilling?
Allow the steaks to rest for 5-10 minutes to help retain their juices.
Why should I bring the steaks to room temperature before grilling?
Taking the steaks out of the refrigerator 30 minutes before grilling brings them closer to room temperature, which enhances the cooking process.
How do I cook the caramelized red onions?
Sauté the sliced red onions in a large skillet with the excess marinade over medium heat for about 10-12 minutes until tender.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What kind of vinegar is required for this recipe?
The recipe requires 1/4 cup of balsamic vinegar and 1/4 cup of red wine vinegar.
How much soy sauce is used in the marinade?
The recipe uses 1/4 cup of soy sauce.
How much olive oil should I add to the marinade?
You will need 1/2 cup of olive oil.
How many garlic cloves are needed?
The recipe calls for 3 cloves of garlic, minced.
What is the total number of ingredients in this recipe?
There are 10 ingredients in total.
How much salt and pepper should I use?
Use 1/3 teaspoon of salt and 1/2 teaspoon of fresh ground pepper.
What is the recommended way to store the marinating steaks?
Place the steaks in a large plastic zip lock bag, pour in the marinade, seal it while removing excess air, and keep it in the refrigerator.
Should I turn the marinating bag?
Yes, you should turn the bag occasionally to ensure the steak absorbs the flavors well.
What tool is recommended for checking the steak's doneness?
Use a meat thermometer for accuracy when checking the internal temperature.
When should I start preparing the caramelized onions?
You can sauté the onions while the steak is marinating or preparing to grill.
What is the final presentation step for this dish?
Serve the steaks topped with the sautéed caramelized onions.
Is this recipe suitable for summer grilling?
Yes, it is tagged for summer grilling and is ideal for barbecues.
What flavor profile can I expect from this dish?
The dish features rich savory flavors from the balsamic and soy marinade paired with the sweetness of caramelized red onions.
Is there a suggestion for what to serve with the steaks?
The recipe suggests serving with your favorite sides for a complete meal.
What is the first step in the instructions?
The first step is to combine balsamic vinegar, red wine vinegar, olive oil, soy sauce, garlic, rosemary, salt, and pepper in a medium bowl to create the marinade.
How long does it take for the onions to become tender?
It takes approximately 10-12 minutes for the onions to become tender and slightly caramelized.
What should I do with the marinade after the steaks are done?
The recipe specifically instructs to use the excess marinade to sauté the sliced red onions.