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Rib Eye with Brussels Sprouts and Stout Cream Sauce

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.

  • Total Time:
  • Servings: 4

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  • 2 tablespoons vegetable oil

  • 1 cup thinly sliced Spanish onion

  • 1/2 cup dark stout

  • 1/2 cup heavy cream

  • One 1/2-inch-thick slice of sourdough bread, crusts removed and bread diced

  • Kosher salt

  • Pepper

  • 1 tablespoon extra-virgin olive oil

  • 1/2 pound brussels sprouts, halved or quartered if large

  • 8 medium cipollini onions, peeled and halved lengthwise

  • 4 medium spring onions, quartered lengthwise, or 12 large scallions, cut into 2-inch lengths

  • Kosher salt

  • Pepper

  • One 1 1/2-pound, boneless rib eye steak, about 1 1/2 inches thick

  • Vegetable oil, for brushing

  • Kosher salt

  • Pepper


  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.
  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.
  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.

Make Ahead

The stout sauce can be refrigerated overnight. Reheat gently, stirring in a little water to thin if necessary.

Suggested Pairing

The stout cream sauce here makes this a logical match for a dark, malty beer.

Photo © Christina Holmes Published June 2014

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