Aged Rib Eye with Onion Purée

Aged Rib Eye with Onion Purée
Photo by Jason Lowe


  • 1 tablespoon buttermilk
  • Coarse sea salt
  • 6 tablespoons unsalted butter
  • tarragon, flat-leaf parsley, and chervil
  • 28 ounces dry-aged rib-eye steak (about 2" thick)
  • 2 medium Vidalia or Maui onions
  • ¼ cup chicken stock or low-sodium chicken broth
  • + 2 more ingredients
    • 1 tablespoon vegetable oil
    • Kosher salt

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, about...

View full recipe at Epicurious


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