“Goat Head” Steaks and Grilled Onion

By: Hannah Lee Leidy

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Serves 6 to 8


  • 1 (2-pound) ribeye steak, about 2½ inches thick
  • Olive oil
  • Sea salt
  • Freshly ground black pepper
  • 1 large yellow onion, peeled and sliced against the axis
  • Fresh herbs (such as parsley, chives, and thyme), chopped

  • Equipment: High-heat grill (Noble prefers using a Big Green Egg.)
  1. Preheat a grill to 700 to 800 degrees. Lightly coat steaks with olive oil and season liberally with salt and pepper. Once grill and grate are hot, add steaks and close lid. Cook, flipping once, until steaks are lightly charred on each side and reach an internal temperature of about 120 degrees, about 3 to 5 minutes. Remove from grill and set aside to rest for about 10 minutes. (Steaks will continue to cook while they are resting.)
  2. While steak is resting, toss onion slices with olive oil, salt, and pepper. Transfer to a cast-iron skillet and place skillet on grill. Cook, stirring occasionally, until onions are tender and lightly caramelized. Drizzle lightly with olive oil and top with a pinch of chopped herbs.
  3. Cut steaks against the grain into ½- to ¾-inch slices. Fan out slices on a serving platter and drizzle with olive oil. Top with chopped herbs and salt and pepper to taste. Serve with grilled onions.
  • From Jim Noble, Rooster’s Wood-fired Kitchen, Charlotte, North Carolina

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