Sometimes less is more. That is a cooking trait I have had to learn. When you have a good piece of meat, and in this case beef, you do not have to do much to it. Since this is a Rib-Eye Steak, there is even more flavor in the meat itself from the marbling of the fat. The only thing added was to put a steak rub on the meat.
This meal was made in support of my wife’s swimming. She was on her way to Nationals. My wife is a world class swimmer. She requested steak and macaroni N cheese. The macaroni N cheese will be for a later post. I think this meal was prepared for the State meet. As I write this, she just completed her National meet. She is a national champion again. Go AJ.
Now, you have to come back home and keep me warm and provide me a taster for my food. I got some good dishes already waiting for you. I am excited for her to try my Mexican pasta with smoked chicken. Let’s get back to our post. The only other flavor added to the meat was to cook them with onions. I remember my mom cooking roast beef and topping it with onions. That is what I did hear. I added the onions while in the skillet but they didn’t do there magic until I put the steaks in the oven to finish the cooking.
- 2 Rib-Eye Steaks
- Seasoned liberally with Steak Seasoning (3 tablespoons)
- 1 tablespoon grapeseed oil
- 1/2 yellow onion, sliced
- Bring the steaks to room temperature - 20 minute or so.
- Season both sides of the steaks.
- Heat the cast iron skillet on medium high heat and add the oil.
- When close to the steaming point, add the steaks.
- Cook 2 minutes per side.
- After flipping to the 2nd side, top with the onions.
- Move to a 450 degree oven and cook for 8 minutes.
- Remove from oven and let rest for 5 minutes.
- Serve and enjoy!
Season liberally with steak seasoning.
Sear on pretty high heat in your cast iron skillet.
Put the onions on top so there sweetness drips into the meat.
Finish the cooking process in the oven on 450 degrees.
The final product.
Serve and enjoy!