A nicely marbled piece of ribeye is one of our favorite cuts of beef because it's rich and full of flavor. An espresso balsamic vinegar marinade enhances the beefiness of the ribeye.
Because it is a slightly fattier cut of meat, keep a close eye on it while grilling. The fat can cause flare-ups, which lead to burned steaks instead of perfectly charred steaks! It's also a cut that lends itself well to being pan-seared, so you can modify this recipe to use cast iron on the stovetop as well.
The fat in the ribeye also means that this cut is best cooked to just below medium temperature. Rare steak lovers might cringe, but it means the difference between the fat turning deliciously succulent or staying chewy and tough to digest.
Properly caramelized onions take time to make, but they're absolutely worth it. You can make the onions in advance and refrigerate them in an airtight container for up to a week. This recipe makes more than you'll probably need, so you can keep the leftovers and add them to your meal throughout the week. They are delicious in scrambled eggs, mashed potatoes, grilled cheese, on burgers and sausages, or on sandwiches.
For the steaks:
- 2 ribeye steaks, about 1 inch thick
- 1/2 cup Espresso Balsamic Vinegar
- 1/2 cup Wild Rosemary Olive Oil (can also use Single Varietal Extra Virgin Olive Oil)
- 4 cloves garlic, minced
- Salt & pepper to taste
For the caramelized onions:
- 2 sweet yellow onions, cut into 1/4 inch slices
- 1/2 tablespoon Single Varietal Extra Virgin Olive Oil
- 1/2 tablespoon salted butter
- 1/2 teaspoon sea salt
For the compound butter:
- 2 tablespoons salted butter, room temperature
- 1/2 tablespoon Espresso Balsamic Vinegar
- Combine the Espresso Balsamic Vinegar, Rosemary Olive Oil, garlic, salt and pepper in an airtight container (like a mason jar or a jam jar). Shake to combine. Pour the marinade into a gallon-sized sealable bag or a shallow baking dish. Add the steaks and coat well. Remove as much air as possible from the container and seal. Refrigerate for at least 2 hours and up to 6 hours.
- While the steaks are marinating, heat a large nonstick skillet over medium-low heat. Add the butter and olive oil. Once butter has melted, add the onions and salt and stir to coat the onions.
- Cook onions over low heat, stirring every 10 minutes or so. Lower the heat if they start to sear. Cook until the onions are just barely golden brown and very soft (almost a jammy texture). This could take 45 - 90 minutes, depending on your pan and stove.
- Put the softened butter and balsamic vinegar in a small dish. Mix well with a fork or a small whisk to combine as much as possible. Set aside.
- About 45 minutes before you're ready to cook the steaks, pull them from the refrigerator. Shake off any excess marinade and pat dry. Cover and let them sit at room temperature until ready to cook.
- Preheat a grill to medium-high heat. Grill the steaks until just past rare but not quite medium, about 5 minutes per side. Remove from the heat, top with the balsamic butter, and set aside to rest for 10 minutes.
- Cut the steaks into 1/2 inch slices, cutting against the grain. Serve with caramelized onions.