Rib-Eye Delight on Ciabatta Bread

Ingredients 0/17

Step 1

Rub each steak with a tablespoon of butter and seasoning them well with salt and pepper. Seal each steak in a vacuum bag and cook them in a sous vide water bath set to 130°F (54°C) until they’re firm but still juicy and pink in the center, about an hour.

Step 2

While the steaks cook, melt a tablespoon of butter in a large nonstick skillet over medium heat. Add the garlic oil and brown sugar, stirring until the butter melts. Spread the onions out in the pan and cook them gently until they turn translucent, about five minutes. Pour in the vinegar, cover the pan, lower the heat, and let the onions slowly caramelize, adding a splash of water if they start to stick. This should take around 20 minutes until they’re golden and sweet.

Step 3

Mix together the pesto, mayonnaise, and a squeeze of lime juice in a small bowl. Cover and pop it in the fridge until you’re ready to use it.

Step 4

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

Step 5

Once the steaks are done in the sous vide, 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 brown crust. Let them rest for five minutes before slicing thinly against the grain.

Step 6

To assemble, spread the pesto mayo on the toasted bread, layer on the sliced steak, and top with the caramelized onions. Slice the sandwich into six pieces and enjoy!