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 stovetop over medium-high heat until searingly hot (at least 5 and up to 15 minutes).
Put the steaks in the hot pan and transfer to the broiler. Broil about 2 minutes per side for medium rare (130°F), 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 minutes. With tongs, separate the onions into rings, toss, and continue broiling until crisp-tender and deeply charred, about 4 minutes more. Slice the steaks if you like, and serve topped with the onions
nutrition information (per serving):
Calories (kcal): 360; Fat (g): 22; Fat Calories (kcal): 200; Saturated Fat (g): 7; Protein (g): 33; Monounsaturated Fat (g): 12; Carbohydrates (g): 4; Polyunsaturated Fat (g): 1.5; Sodium (mg): 630; Cholesterol (mg): 75; Fiber (g): 1;