Aged Rib Eye with Onion Purée

Aged Rib Eye with Onion Purée
Photo by


  • Assorted soft herb sprigs (such as tarragon, flat-leaf parsley, and chervil)
  • Coarse sea salt
  • 1 28-ounces dry-aged rib-eye steak (about 2" thick), standing at room temperature for 1 hour
  • 1 tablespoon vegetable oil
  • Kosher salt
  • 1 tablespoon buttermilk
  • ¼ cup low-salt chicken stock
  • + 1 more ingredients
    • 6 tablespoons unsalted butter, divided

1. Heat 2 tablespoons butter in a 12" heavy skillet over medium-low heat. Add onions and cook, stirring constantly, until translucent (do not brown), 10-12 minutes. Add stock and 3/4 cup water. Bring to a simmer, reduce heat to low, cover, and continue to simmer until onions are falling apart, ab...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network