Aged Rib Eye with Onion Purée
Aged Rib Eye with Onion Purée is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat 2 tablespoons butter in a 12" heavy skillet over medium-low heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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 20 minutes.
Uncover and stir until onions are almost dry (do not brown), about 5 minutes.
Transfer onions to a blender.
Add buttermilk and 1 tablespoon water.
Purée until smooth.
Season with kosher salt.
Preheat oven to 350°F.
Arrange a wire rack inside a rimmed baking sheet.
Melt 2 tablespoons butter with oil in a large cast-iron skillet or large heavy skillet over medium-high heat.
Season steak generously with kosher salt.
Cook until a deep brown crust forms, 3-4 minutes per side and 1-2 minutes on edges.
Place on prepared rack.
Roast until a thermometer inserted into steak registers 115°F, about 40 minutes. (Steak will carry over to medium-rare.) Let rest for 30 minutes.
Melt remaining 2 tablespoons butter in a large skillet over medium-high heat; cook until butter browns, about 2 minutes.
Add steak and cook for 30 seconds per side, allowing steak to absorb butter.
Cut steak into 4 slices.
Place 1 steak slice on each plate and sprinkle with sea salt.
Spoon warm onion purée alongside.
Scatter herbs over purée.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
