This recipe comes from the August edition of Food and Wine magazine.  My rib eyes were not as thick as the one’s they featured in the publication, so when it came time to throw them back on the grill after applying the butter/herb mix, I shortened that time to 30 seconds per side. They charred beautifully. The jam (which isn’t like jam as we know it; more like grilled onions in a tangy sauce) was just perfect with the sweetness of the beef, cooked with butter and garlic. Kind of a “sweet and sour” thing going on with this dish. Lovely…….give it a try!

Serves 4

ONION JAM

3 red onions, sliced

extra virgin olive oil for brushing

Kosher salt and pepper

1 cup apple cider vinegar

1/4 cup pure maple syrup

1/4 tsp. finely chopped thyme

STEAKS

Two 1  1/2-lb. bone-in rib eye steaks (1  1/2 inch thick), at room temperature

extra virgin olive oil for brushing

Kosher salt and pepper

2 Tbsp. unsalted butter, softened

2 tsp. minced rosemary

2 tsp. minced thyme

2 garlic cloves, grated

1. MAKE THE ONION JAM: Light a grill or preheat a grill pan. Brush the onions with oil and season with salt and pepper. Grill over moderate heat, turning once, until lightly charred and tender, about 7 minutes.
2. In a saucepan, bring the vinegar and maple syrup to a boil. Add the onions and simmer over moderately low heat until tender, 8 minutes. Transfer to a bowl; let cool. Stir in the thyme. Season with salt and pepper.
3. MAKE THE STEAKS: Light a grill or preheat a grill pan. Brush the steaks with oil and season with salt and pepper. Stand the steaks on their fatty edges (bone side up) and cook over moderate heat until the fat has started to render and is lightly charred, 5 minutes. (I just ran the fatty ends of both steaks over the fire then threw the steaks on) Lay the steaks flat.  Grill, turning often, until an instant-read thermometer inserted in the thickest part registers 120 degrees. If using a grill pan, carefully blot excess fat with a  paper towel to prevent flare-ups. Transfer to a cutting board; let rest for 10 minutes. Leave the grill on.
4. In a bowl, blend the butter, rosemary, thyme and garlic. Brush the herb butter on the steaks and grill over high heat, turning once, until sizzling, 1 minute per side. Transfer to a carving board. Slice the steaks and serve with the onion jam.