Prep time: 1-12 hours
Cook time: 30-40 minutes
4 tablespoons Kosher salt
1 tablespoon coarse ground pepper
4 (11-ounce) Omaha Steaks Private Reserve Boneless New York Strips, thawed
Butter and Balsamic:
4 tablespoons salted butter
2 tablespoons balsamic vinegar
2 teaspoons fresh thyme
2 large sweet onions
4 wooden skewers, soaked
1 tablespoon olive oil
salt, to taste
pepper, to taste
To make dry brine: Combine salt and pepper; season steaks generously on all sides. Place steaks on elevated rack on baking sheet and refrigerate at least 1 hour or overnight.
To make butter and balsamic: Heat small skillet to medium high heat. Add butter and cook until butter begins to brown and smell nutty. Remove from heat and add balsamic vinegar and thyme. Set aside.
To make grilled onions: Peel off outer layers of onions. Slice into 1/2-inch slices. Lay onions on flat surface. Push skewers through centers of onions; two onion slices per skewer. Brush onions with olive oil and season with salt and pepper, to taste.
To cook steaks and onions: Make two-zone fire on charcoal grill with coals on one side and no coals on the other.
Place onions on cool side of grill; flip and rotate every 10 minutes until golden brown, approximately 25-30 minutes. Total time will depend on how hot coals are and how close onions are to fire. When onions are golden and tender, brush with brown butter balsamic mixture.
On hot side of grill, during last 15 minutes of cook time for onions, cook steaks to desired temperature. When steaks are 5 F from desired temperature, remove from grill and let rest 5-10 minutes.
Remove onions from grill. Carefully remove onions from skewers and place in serving dish. Top with remaining brown butter balsamic mixture and serve with steaks.
Find more ideas for upgrading the grilling experience in your own backyard at OmahaSteaks.com.
Content courtesy of Family Features.