Honey Mustard Steaks with Grilled Onions

Sweet, tangy, and a little fiery, the honey-Dijon glaze is what makes these grilled rib eyes sing. Coarse mustard and honey get loosened with cider vinegar and a hit of hot pepper sauce, then brushed onto the steaks as they cook.

That glaze does its best work over the fire. The honey caramelizes against the hot grates into a sticky, lacquered crust, while the mustard’s sharpness cuts through the richness of the beef. Brush it on with each turn to build up the layers.

Thick slices of red onion grill right alongside the steaks, softening and picking up the same sweet-savory char. They make the side dish and the steak in one move.

Keep an eye on the heat. The honey in the glaze can scorch over too-hot coals, so medium fire and frequent brushing keep things sticky and caramelized rather than burnt.

Chef Tips

• Brush the glaze on with each turn so it builds into a sticky, caramelized crust.
• Grill over medium coals; the honey scorches if the fire is too hot.
• Cook to 140°F (60°C) for rare or 160°F (71°C) for medium, then rest before slicing.
• Grill the onions until soft and charred so they turn sweet against the tangy glaze.

Variations

• Swap rib eye for strip, sirloin, or flank steak.
• Add a minced garlic clove or a pinch of smoked paprika to the glaze.
• Use whole-grain mustard and maple syrup for a different sweet-tangy balance.