We’re taking a thick, juicy rib-eye, giving it a perfect char, and then hitting it with something wild: romaine marmalade. Yeah, grilled greens turned jammy, smoky, and sweet – it sounds fancy, but trust me, it’s pure flavor magic.
This one’s for steak lovers who aren’t afraid to level up. Fire, fat, and flavor – that’s how we do it around here.
If you're looking for the perfect Grilled Rib-Eye with Romaine Marmalade, you're in the right place. Whether you love Steak or want to explore our Appetizer Recipes collection, we've got you covered.
Essential Ingredients & Tools
Ingredients:
- For the Steaks:
- 2 (12-oz) rib-eye steaks (or New York strip for a leaner option)
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 2 tbsp unsalted butter (for basting)
- 2 sprigs fresh thyme (or rosemary for smokiness)
- For the Romaine Marmalade:
- 1 large yellow onion, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp honey (or maple syrup for a deeper flavor)
- 1 tbsp balsamic vinegar (or Apple Cider vinegar for a lighter touch)
- 1/4 tsp red pepper flakes (or smoked paprika for depth)
- 2 cups chopped romaine lettuce (or radicchio for bitterness)
Tools You’ll Need
- Grill or cast-iron skillet (a heavy stainless steel pan works too)
- Meat thermometer (critical for precision)
- Tongs (to avoid piercing the steak)
- Cutting board (preferably wood for knife-friendliness)
How to Make Grilled Rib-Eye with Romaine Marmalade
Serves: 2 | Prep: 35 min | Cook: 15 min | Total: 50 min
- Prepping the Steaks for Glory
Pat the rib-eyes dry with paper towels—this removes surface moisture, ensuring a deep sear (thanks to the Maillard reaction). Coat them lightly with 1 tbsp olive oil, then season generously with 1 tsp kosher salt and 1 tsp black pepper. Let them rest at room temperature for 30 minutes. This prevents temperature shock on the grill, promoting even cooking.
- Building the Marmalade Base
Melt 2 tbsp unsalted butter in a skillet over medium-low heat. Add 1 large yellow onion, thinly sliced, and cook slowly for 10–12 minutes until golden and sweet. Stir in 1 tbsp honey, 1 tbsp balsamic vinegar, and 1/4 tsp red pepper flakes, scraping up the browned bits (fond) for umami depth. Remove from heat; you’ll finish the marmalade later to preserve the romaine’s crunch.
- Searing to Perfection
Heat your grill or skillet to high (450–500°F). Place the steaks down and don’t move them—this ensures a proper crust. Cook for 4–5 minutes per side for medium-rare (130°F internally). For a pro finish, baste with 2 tbsp melted unsalted butter and 2 sprigs fresh thyme in the last minute.
- The Sacred Resting Period
Transfer steaks to a cutting board and let rest for 5 minutes. This allows juices to redistribute (carryover cooking raises the temp another 5°F). Slice against the grain to shorten muscle fibers for tenderness.
- The Grand Finale
Reheat the onion mixture briefly, then toss in 2 cups chopped romaine just until slightly wilted (30 seconds). Spoon over sliced steak, letting the warm juices mingle. Serve immediately for optimal texture contrast.
Pro Technique
The Reverse Sear for Foolproof Doneness
Bake steaks at 275°F until they reach 110°F internally (~30 minutes), then sear for 1–2 minutes per side. This renders fat slowly, eliminating the gray band near the surface.
Butter Basting for Flavor Amplification
Tilt the skillet and spoon foaming butter (infused with garlic or herbs) over the steak during the final sear. Adds richness and enhances browning. For smokiness, add a rosemary sprig or smoked salt.
Why This Recipe Works
Romaine’s Role
Its sturdy ribs hold up to heat, offering crunch against the steak’s tenderness. The slight bitterness balances the marmalade’s sweetness, mimicking Creamed Spinach. Key: Add it last to avoid mushiness.
Onion Transformation
Low-and-slow caramelization is non-negotiable. For extra depth, deglaze the steak skillet with 2 tbsp red wine and stir the fond into the marmalade.
Storage & Freshness Guide
Cooked Steak
Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet with broth to retain moisture. Avoid microwaving—it toughens the meat.
Marmalade Make-Ahead
The onion base keeps for 2 days in the fridge; add fresh romaine before serving. Assembled marmalade turns soggy after 24 hours—revive with lemon juice.
Freezing Notes
Freeze cooked steak (wrapped in foil + plastic) for 1 month. Thaw overnight in the fridge. Marmalade doesn’t freeze well—romaine becomes watery.
Nutrition Profile
| Nutrient | Amount |
|---|---|
| Calories | 680 |
| Fat | 48g |
| Protein | 52g |
| Carbs | 18g |
| Fiber | 3g |
Ingredient Variations and Their Impact
- Strip Steak (New York Strip): Leaner and beefier. Rub with espresso powder to mirror the marmalade’s sweetness.
- Radicchio Marmalade: Bold, bitter contrast. Add walnuts for crunch and earthy notes.
- Apple Cider Vinegar Twist: Lighter, fruitier acidity. Simmer with a cinnamon stick for warmth.
- Filet Mignon Elegance: Milder, buttery texture. Drizzle with truffle oil for luxury.
- Smoked Paprika Heat: Depth without sharp spice. Stir in cocoa powder for a mole-inspired twist.
Perfect Pairings
Complementary Dishes
- Garlic Mashed Potatoes: Creamy texture absorbs the marmalade’s juices, while garlic echoes the steak’s savoriness.
- Grilled Asparagus: Smoky char and bitterness mirror the romaine’s profile.
Drinks
- Cabernet Sauvignon: Tannins cut through the fat; dark fruit notes complement the marmalade.
- Barrel-Aged Bourbon: Vanilla and oak amplify the caramelized onions.
Something Sweet
- Dark Chocolate Espresso Tart: Bittersweet chocolate echoes the marmalade’s depth.
- Honey-Roasted Figs: Jammy sweetness balances the dish’s acidity.
Grilled Rib-Eye with Romaine Marmalade: A Symphony of Flavor and Texture
Master the perfect Grilled Rib-Eye with Romaine Marmalade—juicy steak meets sweet, jammy greens. Fire up your grill and try this bold flavor combo today!
Ingredients
For the Steaks
-
2 rib-eye steaks (12-oz)
-
1 tbsp olive oil
-
1 tsp kosher salt
-
1 tsp black pepper
-
2 tbsp unsalted butter
-
2 sprigs fresh thyme
For the Marmalade
-
1 large yellow onion (sliced)
-
2 tbsp unsalted butter
-
1 tbsp honey
-
1 tbsp balsamic vinegar
-
1/4 tsp red pepper flakes
-
2 cups chopped romaine
Instructions
-
Pat steaks dry, coat with 1 tbsp olive oil, and season with 1 tsp kosher salt and 1 tsp black pepper. Rest for 30 minutes.01
-
Caramelize 1 large yellow onion, sliced, in 2 tbsp unsalted butter for 10–12 minutes. Stir in 1 tbsp honey, 1 tbsp balsamic vinegar, and 1/4 tsp red pepper flakes. Set aside.02
-
Sear steaks on high heat for 4–5 minutes per side. Baste with 2 tbsp unsalted butter and 2 sprigs fresh thyme.03
-
Rest steaks for 5 minutes, then slice against the grain.04
-
Reheat onions, toss in 2 cups chopped romaine for 30 seconds, and spoon over steak.05
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