© Christina Holmes
Active Time
N/A
Total Time
1 HR 15 MIN
Yield
Serves : 4

This intense sauce is thickened with bread and enriched with dark stout. It's great on any steak, particularly a thick cut like this rib eye. Also accompanying the beef: a hearty mix of sautéed onions and brussels sprouts. Plus: Summer Grilling Guide

How to Make It

Step 1    Make the Sauce

In a medium saucepan, heat the oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally, until softened and golden, about 7 minutes. Add the stout, cream and bread and bring just to a boil. Simmer over moderately low heat, stirring occasionally, until the bread is very soft, about 10 minutes. Transfer the sauce to a blender and puree until smooth. Season the sauce with salt and pepper and keep warm over very low heat.

Step 2    Make the Vegetables

In a large, deep skillet, heat the oil until shimmering. Add the brussels sprouts and cipollinis and cook over moderate heat, stirring, until just starting to brown, 5 minutes. Add the spring onions and 1 cup of water and cook, stirring, until the vegetables are crisp-tender and the water is absorbed, 5 minutes. Season with salt and pepper and keep warm.

Step 3    Grill the Rib Eye

Light a grill. Brush the steak with oil and season with salt and pepper. Grill over moderately high heat, turning once, until charred outside and medium-rare within, 5 minutes per side. Transfer to a carving board and let rest for 5 minutes. Slice the steak against the grain and serve with the vegetables and stout sauce.

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