Rosemary-Rubbed Rib-Eye with Charred Red Onions
Hagafen 2011 Pinot Noir
2 Tbs. plus 1 tsp. olive oil
4 tsp. finely chopped fresh rosemary
1 tsp. dry mustard
1/2 tsp. garlic powder
Kosher salt and freshly ground black pepper
2 (12-oz.) boneless rib-eye steaks, about 1-inch thick, at room temperature
1 large red onion, cut into 1/3-inch-thick slices
In a small bowl, combine 2 Tbs. of the olive oil, the rosemary, dry mustard, garlic powder, 2 tsp. salt and 1 tsp. pepper to make a paste. Rub onto both sides of the steaks.
Position a rack about 4 inches from the broiler and heat the broiler on high. Heat a broiler-safe cast-iron grill pan or skillet on the stove top over medium-high heat until searingly hot (at least 5-15 min.). Put the steaks in the hot pan and transfer to the broiler. Broil about 2 min. per side for medium-rare (130 degrees), or until they reach your desired degree of doneness. Transfer to a cutting board, tent with foil, and let rest.
Brush the tops of the onion slices with the remaining 1 tsp. olive oil and season lightly with salt and pepper. Put in the pan, oiled side up, and broil until lightly charred, about 4 min. With tongs, separate the onions into rings, toss, and continue broiling until crisp-tender and deeply charred, about 4 min. more. Slice the steaks if you like, and serve with the onions.