Rib-Eye Steak with Vidalia Onions

Ingredients

• 4 large cloves garlic finely chopped
• 0.3 cup olive oil extra-virgin
• 4  rib-eye steaks boneless
• 4 servings salt and pepper black freshly ground
• 8 tablespoons butter salted
• 4 teaspoons lawry's seasoned salt recommended: Lawry's Seasoned Salt
• 4 teaspoons penzey's southwest seasoning all-purpose recommended: McCormick's Season All
• 4  vidalia onions peeled halved

Equipment

• grill
• aluminum foil

Directions

1. Watch how to make this recipe.
2. Rub each steak on both sides with some of the olive oil and seasonings. Grill over high heat, turning just once, to desired doneness.
3. Put some of the chopped garlic, 2 tablespoons butter, and a teaspoon of seasoning on the cut side of each of 4 onion halves. Top each with the another half. Wrap each onion completely in aluminum foil, and bury in the hot coals for about 10 minutes, until quite soft. Move to the grates to finish cooking, another 5 minutes or so. The onions should be golden and soft to the point of falling apart.