Pound the onions lightly to get the juices running.

.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.

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.

The next day bring the steaks out.

The Schwenker is a swinging arm grill. Three or four chains attached to a single chain give it the ability to turn and evenly distribute the heat.

Beachwood is the traditional wood used. Alder, Oak and apple wood may be the best substitute but some would argue that. I would say that hickory and Mesquite are way different.

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 beech wood.

The coals should be really hot. I used plenty of charcoal.
At the same time I did some pork steaks.

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

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.

I sliced the steaks so each person can get a bit of each.

I place the meat on top of the onions.

We served it with a traditional radish salad (Rettichsalat)