Instructions

IN THE KITCHEN:

• Remove the ribeye steaks from the fridge 30 minutes before cooking to bring them to room temperature.
• Mix the olive oil, crushed garlic, salt, and pepper, then rub all over the steaks. Set aside.
• In a small bowl, combine the honey and fresh thyme. Brush this mixture over the onion rings and set aside.
• Slice the focaccia into sandwich-sized pieces and drizzle lightly with olive oil on the cut sides.

AT THE GRILL:

• Prepare the barbecue for indirect cooking at around 130°C. If using a charcoal barbecue, light ½ a chimney starter of Weber Briquettes and set up for indirect heat.
• Preheat the griddle on high heat for 10–15 minutes.
• Place the onion rings on the griddle and grill for 4–5 minutes per side until soft, golden, and caramelised, brushing occasionally with more honey-thyme glaze. Move to indirect heat to keep warm.
• Sear the ribeye steaks over direct high heat for 2–3 minutes per side for medium-rare (longer if preferred). Rest for 5 minutes before slicing thickly across the grain.
• Lightly toast the focaccia slices cut-side down on the griddle until crisp and golden.
• Spread American mustard over the toasted focaccia.
• Layer with grilled onions and sliced ribeye, then press lightly on the grill for 30 seconds to warm through.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.