Betty’s Grilled Ribeye Steak with Onion-Cheese Topping
In this video, Betty demonstrates how to make Grilled Ribeye Steak with Onion-Cheese Topping. The steaks are grilled on an outdoor grill and then topped with French fried onions and shredded cheese. They are returned to the grill for a short time to melt the cheese and blend the flavors.
Ingredients:
- (2) 1-pound bone-in ribeye steaks
- Salt, to taste
- freshly ground black peppercorns, to taste
- 2 tablespoons extra virgin olive oil
- French fried onions (enough to cover the steaks in one layer)
- Shredded or chopped cheese of your choice (I used shredded cheddar on one steak and feta cheese on the other.)
Method:
Remove steaks from refrigerator and let stand at room temperature for about one-half hour. Salt on both sides, to taste. Grind fresh, black peppercorns on both sides, to taste.
Spread both sides with olive oil (using about 2 tablespoons of olive oil). Place the two steaks on a hot grill and watch carefully as they cook, turning once with tongs, and checking occasionally for doneness.
When steaks are done to your liking, place a layer of French fried onions in a single layer over the top of each steak. Over the onion rings, sprinkle a generous amount of cheese. (We used shredded cheddar on one steak and feta cheese on the other steak.)
Let the steaks remain over heat for just a minute or so, until the cheese melts and the flavors are blended. Serve immediately!
