Rustic Rib-Eye Served on Ciabatta

Ingredients

• 3 (8 ounce) rib-eye steaks
• 3 tablespoons butter, or as needed (Optional)
• 1 pinch salt and ground black pepper to taste
• 1 tablespoon butter (Optional)
• 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 (Optional)
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 pinch salt
• 1 loaf ciabatta bread, split in half horizontally
• 4 slices Muenster cheese

Step 1

Rub each rib-eye with a tablespoon of butter and seasoning generously with salt and pepper. Seal them up in vacuum bags and cook them in a water bath set to 130°F (54°C) for about an hour, until they’re firm but still juicy and pink in the middle.

Step 2

While the steaks cook, melt a tablespoon of butter with some garlic oil and brown sugar in a large skillet over medium heat. Toss in the onions in a single layer and let them cook until they turn translucent, about 5 minutes. Add a splash of vinegar, cover the pan, and lower the heat. Let the onions slowly caramelize, adding a bit of water if they start to stick, until they’re golden and soft—this should take around 20 minutes.

Step 3

Mix together the pesto, mayo, and a squeeze of lime juice in a bowl, then cover and pop it in the fridge to let the flavors meld.

Step 4

Preheat your oven to 325°F (165°C). In a small bowl, stir melted butter with onion powder, garlic powder, and salt. Brush this mixture over both halves of your ciabatta. Place the bread on a baking sheet, pile Muenster cheese on one side, and bake until the bread is golden and the cheese is melted, about 15 minutes.

Step 5

Heat a grill pan over medium-high heat. Take the steaks out of their bags and quickly sear them for about a minute on each side to get a nice crust. Let them rest for a few minutes, then slice thinly against the grain.

Step 6

Spread the pesto mayo on the toasted bread, layer on the sliced steak and caramelized onions, then cut the sandwich into six pieces and enjoy!