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Ribeye steak

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* INGREDIENTS :

FOR THE MEAT:

° 1 rib-eye steak, about 500 g

° 15 ml (1 tbsp) salt – to your liking, but fleur de sel or sea salt works great

FOR THE ONION AND BEER SAUCE:

° 15 ml of vegetable oil

° 1 chopped onion (cut into half rings)

° 2 pinches of salt

° 60 ml (4 tbsp) beer – red or black for more flavor

° 30 ml (2 tbsp) butter

° Pepper, to taste

° Fresh herbs, to taste (chives, basil, thyme, etc.)

* Preparation

FOR THE MEAT:

Take the steak out of the fridge about 30 minutes before cooking it to allow the meat to cool.

During this time, if you have a charcoal barbecue, start the fire to obtain a very hot embers.

Coat all sides of the steak with the salt then place it on the hottest part of the grill. Cook about 3-5 minutes per side, depending on the thickness of the steak. You want to get a nice crust to retain the juices of the meat inside.

Remove from heat, cover with foil and let stand for about 8 minutes (ideal time to prepare the sauce).

FOR THE ONION AND BEER SAUCE:

In a frying pan, place the oil, onions and salt then put on a round over medium heat. You want to start on a “cold” heat so you sweat the onions for about 10 minutes or until they are translucent.

Deglaze with the beer and reduce for about 1 minute.

Add the butter then whisk for about 3 minutes.

Season with pepper and fresh herbs (no need to add salt), coat the steak with rib eye and serve immediately.

Enjoy !

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