Ingredients for Aged Rib Eye with Onion Purée

• 6 tablespoons unsalted butter, divided

• 2 medium Vidalia or Maui onions (about 575g total), very thinly sliced on a mandoline (about 3 packed cups)

• 60ml low-salt chicken stock

• 1 tablespoon buttermilk

• Sal kosher

• 1 cucharada de aceite vegetal

• 30g dry-aged rib-eye steak (about 2" thick), standing at room temperature for 1 hour

• Sal marina gruesa

• Assorted soft herb sprigs (such as tarragon, flat-leaf parsley, and chervil)

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 180ml 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 177°C. 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 46°C, 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.