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
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
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
One 1 1/2-pound, boneless rib eye steak, about 1 1/2 inches thick
Vegetable oil, for brushing
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.