Pan-Seared Rib-Eye with French Onion Confit

Total Time:
1 hr 15 min
15 min
10 min
50 min

1 to 2 servings

  • French Onion Confit:
  • 6 tablespoons butter
  • 3 medium red onions, thinly sliced
  • 3 sprigs fresh marjoram
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon sugar
  • 1/2 cup red wine
  • 2 tablespoons balsamic vinegar
  • 4 cups beef stock
  • Kosher salt
  • Freshly ground black pepper
  • Rib-Eye:
  • 1/4 cup olive or vegetable oil
  • One 32-ounce dry-aged (28 days) bone-in rib-eye, room temperature
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons butter
  • 6 sprigs fresh thyme
  • 4 cloves garlic, unpeeled, smashed
  • For the onion confit: Heat a large enameled cast-iron pot over medium heat. Add the butter; when it begins to foam, add the red onions, marjoram, thyme, bay leaves and sugar, and sprinkle liberally with salt. When the onions begin to caramelize, add the red wine and balsamic vinegar and reduce to dry. Reduce the heat to medium-low and add 1 cup of the beef stock; cook until reduced to a glaze. Repeat until all the beef stock has been used. Turn off the heat and adjust the seasoning with salt and pepper.

  • For the rib-eye: Heat a 12-inch cast-iron skillet over high heat; add the oil. Pat the steak dry with paper towels, and sprinkle liberally with salt and pepper. When the oil is just below smoking, place the steak into the pan. Once a nice sear has developed, flip the steak and add the butter, thyme and garlic. If the garlic or steak begins to burn, reduce the heat. Cook, basting the steak with the bubbling butter, until an internal temperature of 125 degrees F has been reached for medium-rare. Remove the steak to a cutting board and let rest for 7 to 10 minutes before slicing. Serve with the French onion confit.

Tyler serves his Pan-Seared Rib-Eye with French Onion Confit with Pommes Aligot.

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