Sauté sliced onions in a pan with vegetable oil over medium-low heat for 20 minutes, then add 2 tablespoons of brown sugar and salt, cooking until they turn a deep amber color.
Mix 2 teaspoons of brown sugar, garlic powder, chili powder, paprika powder, salt, and pepper to create a custom rub seasoning.
Leave only one layer of husk on the corn, wrap it in plastic wrap, and microwave for 4 minutes. Remove kernels from the cob.
Season the thick ribeye steak with salt, then sear each side for 4 minutes over high heat in a hot pan, followed by torching to add a smoky flavor.
Add the corn kernels to the same pan used for searing and lightly stir-fry to pick up some char flavor. Then mix in chopped green onion, jalapeño, dill, minced garlic, feta cheese, red pepper flakes, lime juice, and lime zest to make the corn salad.
Evenly apply the prepared rub seasoning onto the seared surface of the steak.
Place the steak in a preheated oven at 160 degrees Celsius and cook slowly until the internal temperature reaches 64 degrees Celsius.
Let the steak rest for about 10 minutes after removing from the oven, then slice into desired thickness and serve alongside caramelized onions and corn salad.
Slowly cook sliced onions until caramelized, adding sugar toward the end.
Mix brown sugar with garlic powder, chili powder, and paprika to prepare the seasoning rub.
Seal the steak’s exterior thoroughly using a pan and torch, then evenly coat with the rub seasoning.
Roast in a 160-degree oven until internal temperature hits 64 degrees, rest for 10 minutes, then serve with corn salad.
Cooking tips 💡
Since the steak is very thick, sear the exterior aggressively in the pan to maximize the Maillard reaction for better flavor.
Always let the steak rest for at least 10 minutes after removing from the oven so the juices distribute evenly and the texture becomes tender.
If you have an oven-safe meat thermometer, use it to accurately monitor internal temperature and reduce the risk of under or overcooking.