Dry-Rub Marinated Rib-Eye Steaks With Grilled Onions And Sweet-And-Spicy Dipping Sauce

Dry-Rub Marinated Rib-Eye Steaks With Grilled Onions And Sweet-And-Spicy Dipping Sauce


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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.

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  • 4 Tbs. brown sugar
  • 4 Tbs. onion powder
  • 4 Tbs. garlic powder
  • 4 Tbs. herbes de Provence
  • 4 Tbs. dried oregano
  • 2 Tbs. mild paprika
  • 2 Tbs. mustard powder
  • 2 Tbs. kosher salt
  • 4 tsp. cayenne
  • 4 tsp. ground coriander
  • 2 tsp. black pepper
  • 4 rib-eye steaks, 10 to 14 oz. each
  • Extra-virgin olive oil
  • 3 medium yellow onions, trimmed and peeled, each cut crosswise into four 1/2-inch thick slices
  • 3 Tbs. extra-virgin olive oil
  • 1/4 C. apple cider vinegar
  • 2 Tbs. honey
  • 1 red or green jalapeno chile, halved, stemmed, seeded, and minced
  • 1 Tbs. chopped fresh oregano leaves
  • Kosher salt

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First, prepare the Sweet-and-Spicy Rub: In a mixing bowl, combine all the rub ingredients and stir well. Store in an airtight container at room temperature until ready to use. Trim the steaks. On a large platter, sprinkle them all over on both sides with 1/2 C. of the rub and, with your fingers, rub the seasonings into the meat thoroughly. (Reserve the remaining rub for the Grilled Onions and other uses.) Cover the steaks with plastic wrap and refrigerate for at least 1 hour or as long as overnight. Set the rack of an outdoor grill 6 inches above the fire bed. Prepare a hot fire. Moisten a clean cloth or paper towels with olive oil and, holding the cloth or towels with long grilling tongs, carefully oil the grill rack. Place the steaks on the grill and close the cover. Cook the steaks until nicely browned and done to your liking, 6 to 8 minutes per side for medium-rare. Remove them from the grill to a clean platter, cover with aluminum foil, and leave them to rest for 10 minutes to allow the juices to settle back evenly into the meat. Meanwhile, prepare the Grilled Onions: Coat them evenly with the olive oil and sprinkle them on both sides with 1 Tbs. of the Sweet-and-Spicy Rub. Place them on the grill and cook until nicely browned, about 5 minutes per side. While the onions are grilling, make the Sweet-and-Spicy Dipping Sauce: In a small bowl, combine the vinegar, honey, jalapeno, oregano and salt. Whisk well until the honey has dissolved. Pour the sauce into four small decorative dipping bowls and place each one beside a large serving plate. Transfer the steaks to the serving plates and top them with the grilled onion slices. Serve immediately. Serves 4.

(Chef Wolfgang Puck's new TV series, "Wolfgang Puck's Cooking Class," airs Sundays and Wednesdays on the Food Network. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.)



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