Rustic Rib-Eye on Ciabatta recipe
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Ingredients
- 3 (8 ounce) rib-eye steaks 3 tablespoons butter, or as needed 1 pinch salt and ground black pepper to taste 1 tablespoon butter 1 tablespoon garlic oil 1 teaspoon brown sugar 1 large onion, halved and thinly sliced 1 tablespoon red wine vinegar 5 tablespoons prepared pesto sauce 2 tablespoons mayonnaise 2 teaspoons lime juice ¼ cup butter, melted ¼ teaspoon onion powder ¼ teaspoon garlic powder 1 pinch salt 1 loaf ciabatta bread, split in half horizontally 4 slices Muenster cheese
Nutrition Info
- 690.9 caloriescarbohydrate: 42.6 gcholesterol: 105.2 mgfat: 46.1 gfiber: 2.9 gprotein: 26.4 gsaturatedFat: 20.6 gservingSize: -sodium: 879.9 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Rustic Rib-Eye on Ciabatta
Directions
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Coat steaks with 1 tablespoon butter each, season with salt and pepper. Place each steak in a vaccum-seal bag. Seal the bags and place in a water bath with a sous vide cooker inserted. Set temperature to 130 degrees F (54 degrees C), cook until firm and reddish-pink and juicy in the center, about 1 hour.
Combine 1 tablespoon butter, garlic oil, and brown sugar in a large nonstick skillet over medium heat until butter is melted, about 1 minute. Place onion into the pan in a single layer, cook until translucent, about 5 minutes. Add vinegar, cover and reduce heat to low. Cook, adding a splash of water if needed, until onions are golden brown, about 20 minutes.
Combine pesto sauce, mayonnaise, and lime juice in a bowl. Stir until well combined. Cover with plastic wrap and refrigerate until ready to use.
Preheat oven to 325 degrees F (165 degrees C).
Stir melted butter, onion powder, garlic powder, and salt together in a bowl. Brush mixture over both halves of the bread. Place bread on a baking sheet, add Muenster cheese to 1 piece.
Bake in the preheated oven until golden brown, about 15 minutes.
Heat a grill pan over medium-high heat. Remove 1 steak from the bag and cook on the grill pan until nicely browned, about 1 minute per side. Repeat with the remaining steaks. Let rest until set, about 5 minutes. Slice thinly against the grain.
Spread pesto mixture over the bread, add the steak and browned onions. Cut sandwich into 6 pieces.