Marinated Grilled Ribeye with Caramelized Onions


For the marinade:

  • 1 cup ketchup
  • 1/2 cup Coca-Cola or water (see note)
  • 1/2 cup sugar
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 cup Worcestershire sauce
  • 1/2 cup A-1 Sauce
  • 1 1/2 tbsp. black pepper
Other ingredients:
  • 2 lbs. ribeye, trimmed of fat
  • 2 large onions, cut into vertical strips
  • 1 tbsp. butter
  • 1 tbsp. extra-virgin olive oil
In a medium bowl, combine ketchup, Coca-Cola/water, sugar, oil, vinegar, Worcestershire, A-1 and black pepper. Whisk to combine. 

Place ribeye steaks in a large ziplock bag. Add marinade ingredients and massage into steaks. Place in the refrigerator and allow to sit for 4-24 hours.

When ready to eat, in a medium sauté pan over low heat, add butter and olive oil. Add sliced onions and cook, stirring occasionally, for 30-40 minutes or until onions are caramelized but not cooked down too much. 

When the onions are almost done, start cooking steaks. Remove rib eyes from the bag and reserve marinade. Pour all of the marinade into a small saucepan and bring to a boil. Cook for 10 minutes, stirring frequently, until reduced by half.

When you are ready to grill, heat a ribbed grill pan over extremely high heat or heat your outdoor BBQ grill to the highest setting.

Lightly spray pan/grill and place beef onto pan/grill. Cook for 2-3 minutes (depending on how thick they are and how hot your grill or stove gets, the timing will need to be monitored). If you are not certain, cut into one and check for doneness. Turn once and cook for another 1-2 minutes for medium rare. Remove to a platter and serve with the caramelized onions and reduced, cooked marinade for dipping (if desired).

by The Savvy Kitchen