1 cup vegetable oil
1 onion, thinly sliced
1 tablespoon garlic powder
1 tablespoon plus 1/2 teaspoon black pepper
6 small rib-eye steaks, approximately 3 pounds
1 tablespoon paprika
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt
1/2 teaspoon white pepper
Begin marinating the steaks a day ahead.
1. Combine oil, sliced onion, garlic powder and 1 tablespoon
black pepper in 13 x 9 x 2-inch glass baking dish. Add steaks to marinade,
turning to coat. Spoon half of sliced onion evenly over steaks.
Cover and refrigerate overnight.
2. Prepare barbecue (medium-high heat) or preheat broiler.
Remove steaks from marinade.
Combine paprika, cayenne, salt,
white pepper and 1/2 teaspoon
black pepper in small bowl.
Sprinkle each side of each steak
with 1 teaspoon spice mixture.
3. Grill or broil steaks until cooked through,
about 8 minutes per side for
medium-rare. Cut each steak in half.
Divide steaks among plates.
Serves 6.
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