The "Original" Schwenkbraten
Rib Steak Recipe


1 16 oz rib eye steak, it needs to be at least an inch thick
1 teaspoon kosher salt
pinch of mace
2 teaspoon fresh cracked pepper
1 medium purple onion or shallot
garlic if desired


1. Mix the Kosher salt and fresh ground black pepper with a pinch of mace

2. Slice the purple onion. Pound the onions lightly to get the juices running.

3 .In a glass dish put a layer underneath the steak and then a layer on top.
This can also be achieved in a plastic storage bag.

4. Put something on top of the steak to weight it down. So the onion juice goes into the steak. The marinating should be no longer than a day. The onions can turn bitter after that.

5. The next day bring the steaks out. In the absence of swinging arm grill I just move the steaks around. I use charcoal and some soaked wood chips. apple wood or Alder are substitutes that are similar to beechwood. The coals should be really hot. I used plenty of charcoal.
At the same time I did some pork steaks.

6 I made a little tray out of several thickness of aluminum foil and placed it on the fire.

7. Turn when you get a nice char on the steaks. For medium rare you are going to need probably 5-8 minutes on each side for a 1 1/2 thick rib eye.

8. I sliced the steaks so each person can get a bit of each. I place the meat on top of the onions.