Aged Rib Eye with Onion Purée

Name: Aged Rib Eye with Onion Purée
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp buttermilk; 4 servings Coarse sea salt; 4 servings Kosher salt; 59 milliliters low-salt chicken stock; 710 milliliters medium Vidalia or Maui onions (about 1 1/4 pounds total), very thinly sliced on a mandoline (about 3 packed cups); 794 grams dry-aged rib-eye steak (about 2 thick), standing at room temperature for 1 hour; 1 sprig Assorted soft herb (such as tarragon, flat-leaf parsley, and chervil); 6 Tbsps unsalted butter, divided; 1 Tbsp vegetable oil

Aged Rib Eye with Onion Purée might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 42g of protein, 49g of fat, and a total of 646 calories. From preparation to the plate, this recipe takes approximately 45 minutes. If you have buttermilk, coarse sea salt, herb sprigs, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free and דל פחמימות, diet.

Instructions

Heat 2 tablespoons butter in a 12" heavy skillet overmedium-low heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add onions and cook,stirring constantly, until translucent (do notbrown), 10-12 minutes.

Ingredients you will need

Onion

Add stock and 3/4 cupwater. Bring to a simmer, reduce heat to low,cover, and continue to simmer until onionsare falling apart, about 20 minutes. Uncoverand stir until onions are almost dry (do notbrown), about 5 minutes.

Ingredients you will need

Onion

Stock

Transfer onions toa blender.

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Onion

Equipment you will use

Blender

Add buttermilk and 1 tablespoon water.Purée until smooth. Season with kosher salt.

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Kosher Salt

Buttermilk

Water

Preheat oven to 350°F. Arrange a wire rackinside a rimmed baking sheet. Melt 2 tablespoonsbutter with oil in a large cast-iron skillet orlarge heavy skillet over medium-high heat.Season steak generously with kosher salt.Cook until a deep brown crust forms, 3–4minutes per side and 1–2 minutes on edges.

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Kosher Salt

Crust

Steak

Cooking Oil

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Baking Sheet

Frying Pan

Oven

Place on prepared rack. Roast until a thermometerinserted into steak registers 115°F,about 40 minutes. (Steak will carry over tomedium-rare.)

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Steak

Let rest for 30 minutes.

Melt remaining 2 tablespoons butter in a largeskillet over medium-high heat; cook untilbutter browns, about 2 minutes.

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Butter

Add steakand cook for 30 seconds per side, allowingsteak to absorb butter.

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Butter

Cut steak into 4slices.

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Steak

Place 1 steak slice on each plate andsprinkle with sea salt. Spoon warm onionpurée alongside. Scatter herbs over purée.

Ingredients you will need

Sea Salt

Herbs

Steak

Equipment

Ingredients

Servings:

1Tbsp

buttermilk 4servings

Coarse sea salt 4servings

Kosher salt 59milliliters

low-salt chicken stock 710milliliters

medium Vidalia or Maui onions (about 1 1/4 pounds total), very thinly sliced on a mandoline (about 3 packed cups)794grams

dry-aged rib-eye steak (about 2" thick), standing at room temperature for 1 hour 1sprig

Assorted soft herb (such as tarragon, flat-leaf parsley, and chervil)6Tbsps

unsalted butter, divided 1Tbsp

vegetable oil

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is La Jota Howell Mountain Merlot. It has 4.2 out of 5 stars and a bottle costs about 99 dollars.