Serves ? (Depends on how many steaks you make. I made four.)
4 boneless rib eye steaks, about 1 inch thick. 14-16 ounces each is great.
1 tablespoon olive oil
1 large Vidalia onion, sliced 1/4 inch thick and then quartered
2-4 garlic cloves, smashed and minced
3 cups (8 ounces) sliced crimini (baby portabella) mushrooms
Salt and pepper to taste
- Preheat grill on high for 15 minutes. Get it HOT.
- Heat a non-stick skillet over medium high heat.
- Add olive oil.
- Add onions and salt/pepper to taste. Saute until they begin to get translucent (3-5 minutes).
- Add mushrooms. Continue to saute until the mushrooms get soft (5-8 minutes).
- In the last minute, add garlic.
- Remove from heat, cover and keep warm.
When the mushrooms and onions are done, season the steaks with salt/pepper or any other seasonings. I use a pepper mill filled with black pepper, coriander, celery seed, mustard seed, and a bit of dried red pepper flakes. No salt.
Clean the grates with a brush. Using long tongs, dip a folded paper towel into cooking oil (any kind) and rub the grates with the oil. It may catch fire. That is okay. Just wipe a little more on the grate.
Place the steaks on the grill.
After 2 minutes, you can lift them and twist them about 90 degrees to form cross hashed grill marks. This is certainly not necessary, but it looks nice.
After a total of 6-7 minutes, turn the steaks over. (A one inch steak will be rare in about 12 minutes total cooking time, medium rare in about 14 minutes. Medium in about 16-18 minutes. I don’t know what will happen with longer times. I never intentionally cook a steak beyond medium.)