Rib-Eye Steak with Beefy Onion Sauce
Ingredients
- 2 lean beef rib-eye, sirloin or rump steaks
- 25g butter
- 1 teaspoon oil
- ½ large onion, peeled and sliced
- 1 teaspoon balsamic vinegar
- ½ stock cube
- 150ml water
- 4 slices French stick
- 25g Cheddar cheese, grated
Method
Heat the butter and oil in a pan. Cook the steaks according to preference (see above). During the last two minutes of the cooking time add the onion. Once cooked, remove steaks from the pan and keep warm.
Add the balsamic vinegar, stock cube and water. Bring to the boil and simmer for 2-3 minutes until reduced by about half. Return the steaks to the pan, add the bread slices and sprinkle over the grated cheese.
- Serve the steak and sauce with the croutons, potato and celeriac mash or spinach mash (just stir spinach through the steaming mash to wilt slightly and serve) and seasonal green vegetables.
Steak cooking times:
- To Cook Rare: 2½ minutes on each side
- To Cook Medium: 4 minutes on each side
- To Cook Well Done: 6 minutes on each side
Serving suggestions
Based on a 2cm thick steak To Cook Rare: 2½ minutes on each side To Cook Medium: 4 minutes on each side To Cook Well Done: 6 minutes on each side Share it with your friends Print Ingredients 2 lean beef rib-eye, sirloin or rump steak 25g butter 1 teaspoon oil ½ large onion, peeled and sliced 1 teaspoon balsamic vinegar ½ stock cube 150ml water 4 slices French stick 25g Cheddar cheese, grated Method Heat the butter and oil in a pan.
