Rustic Rib-Eye on Ciabatta
Description
Layers of juicy sous vide rib-eye, pesto-lime aioli, sugar-caramelized onions, and tasty garlic butter make up this rustic ciabatta sandwich.
Ingredients
•
3 (8 ounce) rib-eye steaks
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3 tablespoons butter, or as needed
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1 pinch salt and ground black pepper to taste
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1 tablespoon butter
•
1 tablespoon garlic oil
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1 teaspoon brown sugar
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1 large onion, halved and thinly sliced
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1 tablespoon red wine vinegar
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5 tablespoons prepared pesto sauce
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2 tablespoons mayonnaise
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2 teaspoons lime juice
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1/4 cup butter, melted
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1/4 teaspoon onion powder
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1/4 teaspoon garlic powder
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1 pinch salt
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1 loaf ciabatta bread, split in half horizontally
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4 slices Muenster cheese
Directions
1
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.
2
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.
3
Combine pesto sauce, mayonnaise, and lime juice in a bowl. Stir until well combined. Cover with plastic wrap and refrigerate until ready to use.
4
Preheat oven to 325 degrees F (165 degrees C).
5
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.
6
Bake in the preheated oven until golden brown, about 15 minutes.
7
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.
8
Spread pesto mixture over the bread; add the steak and browned onions. Cut sandwich into 6 pieces.