HOW-TO: Grill Ribeye Steaks


If you've missed the scent of your barbecue wafting through your backyard, fear not-- it's that time of year again! We're working on putting together a complete grilling guide that will be available in the store and on our website, but for the purpose of whetting your proverbial whistle, we thought we'd get you started with this simple recipe for grilled ribeyes with spicy grilled onions. But first, a little about Country Natural Beef, the Co-op's main beef supplier:

Country Natural Beef is one of the nation’s leaders in natural beef production and the Co-op’s main beef vendor. The cooperative consists of nearly 100 family ranches located in Oregon, Washington, California, Nevada, Idaho, Wyoming, New Mexico, North Dakota, Colorado, Texas, Montana, Arizona and Hawaii. These families own more than 100,000 mother cows managed on millions of acres of private and public lands. And, they have developed important working relationships with leading restaurateurs and retailers across the nation.

 From Doc Hatfield, founder of Country Natural Beef: “Our consumers know where the cattle come from, and they know the people who produce it.They know what the producers’ land ethics are. They know the product will taste good every time. They know that the cattle are treated well. They know that we embrace humane animal-handling practices. These things have allowed us to remain economically and environmentally viable, two of the goals we set out to accomplish more than 30 years ago.”

To make this delicious dish you will need: 2 10-ounce ribeye steaks salt pepper olive oil

 1 large sweet onion, peeled and sliced into thick rounds (do not separate) ¼ teaspoon cayenne pepper ¼ teaspoon sea salt 1 tablespoon olive oil

Prepare and heat grill. Brush steaks with olive oil and season with salt and pepper. Once grill is hot, place steaks over flame. Meanwhile, brush onions with olive oil and sprinkle salt and cayenne on both sides, then place on the grill. Cook steaks, only turning once, about 10 minutes for medium-rare. Cook onions until they have browned. Transfer steaks to a cutting board and let rest for 10 minutes.