Rustic Rib Eye On Ciabatta Recipes
RUSTIC RIB-EYE ON CIABATTA
Rustic rib-eye on ciabatta is grilled steak, pesto-lime aioli, sugar caramelized onions, melted cheese, and garlic butter artisan bread! Layer spinach, tomato, banana peppers, or any other fixings you desire with the steak.
Provided by Culinary Envy
Categories Main Dish Recipes Sandwich Recipes Beef
Time 1h58m
Yield 6
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 690.9 calories, Carbohydrate 42.6 g, Cholesterol 105.2 mg, Fat 46.1 g, Fiber 2.9 g, Protein 26.4 g, SaturatedFat 20.6 g, Sodium 879.9 mg, Sugar 2.8 g
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- In a large non-stick frying pan on medium heat, add the garlic oil, 1 tablespoon butter and brown sugar. Once the butter is melted, place the onions into the pan in a single layer and cook for 5 minutes. Pour in the vinegar, cover, reduce the heat to low and cook for 20 minutes, stirring occasionally. Add a splash of water to loosen, if necessary. Cook until golden and caramelized, then set aside.
- In a medium size bowl, combine the pesto sauce, mayonnaise and lime juice. Stir until well combined, cover and store in the refrigerator until assembling.
- Preheat the oven to 325°F. Cut the ciabatta loaf in half horizontally. Into the ¼ cup melted butter, stir in the onion and garlic powder and a pinch of salt. Brush the melted butter mixture onto both side of the bread. Place the slices of Muenster cheese on the bottom piece. Place on a cookie sheet and place in the oven for 15 minutes.
- I always sous vide my steaks so they are beautifully juicy, tender and cooked perfectly, and at this point, I just grill them off on a grill pan that is very hot for about a minute per side. If you are grilling your steaks in a pan, this is the time to do it to the temperature that you prefer. After the steak has set for 5 minutes, thinly slice against the grain.
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