Ribeye Steaks with Onion Rings

Make the onion rings. Combine the buttermilk, 1 ¹⁄₂ tsp salt and 1 tsp pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. The onion rings can sit in the buttermilk for up to a few hours. In a separate bowl, combine the flour, cornmeal, 1 tsp salt and ¹⁄₂ tsp pepper. Set aside.

Preheat the oven to 200 degrees. Line a baking sheet with paper towels. Heat the vegetable oil to 350 degrees in a large pot or Dutch oven. A candy thermometer attached to the side of the pot will help you maintain the proper temperature. Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them. Place the finished onion rings on the baking sheet, sprinkle liberally with salt and keep them warm in the oven while you fry the next batches. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes.

Grill the steaks. Heat a grill with coals. When the coals are hot, spread them out in the grill in one solid layer. Pat the steaks dry on both sides with paper towels and sprinkle them liberally with salt and pepper. Place the steaks on the hot grill and sear them on each side for 2 minutes, until browned. Brush each side lightly with olive oil. Place the lid on the grill and allow the steaks to cook for another 3 to 4 minutes, until they are cooked rare or 120 degrees on a meat thermometer. To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of them. Remove the steaks from the grill, place them in one layer on a platter and cover tightly with aluminum foil. Allow the steaks to rest at room temperature for 15 minutes. Slice and serve warm with onion rings.