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Garlic-Smothered Rib Steak




Source of Recipe


"Garlic, Garlic, Garlic," by Linda and Fred Griffith


Recipe Introduction


Rumanian Garlic-Smothered Rib Steak with Hungarian Onions

This is one of our all-time favorite summer indulgences---thick, preferably USDA Prime, rib steaks cooked over a hot grill until black on the outside and marvelously pink within. Before slicing the steaks, we slather them first with a barely cooked coating of chopped garlic, then darkly sautéed sweet onions seasoned with good Hungarian paprika. This dish comes from our friend Sanford Herskovitz, who insists that the garlic topping is Rumanian and the onions, Hungarian.

Serves 4



List of Ingredients





5 tablespoons olive oil, plus more if needed
2 large sweet onion, cut in half and thinly sliced
8 plump garlic cloves, chopped finely, but not quite minced
1 tablespoon sweet Hungarian Paprika
2 2-inch thick rib steaks, about 2 pounds each
Kosher salt and freshly ground black pepper



Recipe



Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add onions and sauté, stirring often and adding more oil if needed, until golden brown, about 30 minutes. Stir in paprika and set aside. Pour 2 tablespoons olive oil into a small saucepan. Add garlic and reserve. Shortly before serving, thoroughly clean the surface of a gas or charcoal grill with a metal brush; then coat the surface evenly with a vegetable spray. Heat grill until hot. Season steaks with salt and pepper. Grill for 8 minutes, turn and grill for 6 minutes more, or until a thermometer inserted into the middle of the side of the steak reads 125 degrees F for rare, or 135 degrees for medium. Let steaks rest for 5 to 7 minutes. At the same time, heat garlic until oil is bubbling hot, then remove from heat. Reheat onions as well and season with salt. With slotted spoons, spread garlic, then onions, evenly over the steaks. Carve into thick slices. Serve on heated plates.