Sometimes you just need a hearty lunch. Then we have this ribeye sandwich for you. But the main character of this sandwich is the caramelized onion. Some delicious sweet dark brown onion that really makes this sandwich complete.
You can use any onion you want, but we go for some large white onions. Because the end result must be sweet, you are halfway there. Cut slices half a centimeter thick. Not thinner because otherwise, the onion will be dry before it has turned nice and brown.
Use a pan with a thick bottom such as this cast iron pan. These pans hold the heat for a long time and ensure an even temperature.
Cook the onions until they are soft and dark brown. The trick is to leave them alone until a Maillard reaction occurs. Then the onion on the bottom turns nicely brown. Turn them just before the onions start to burn, then let them bake again.
If the onions become too dry, pour in some water, and continue. Do not use too much water, or you will be boiling the onions, and they will not brown.
When the onions are beautifully dark golden brown, add 2 tablespoons of balsamic vinegar. Stir and wait until the onion has become a step darker again. Remove the pan from the heat and continue with step 2 of this recipe.
You can, of course, throw the ribeye on the rack, but we had a beautiful grill plate. In our opinion, the best way to prepare a not too thick steak. Heat the grill plate well, pour some oil on the plate, and place the ribeye on the plate. The ribeye goes on the grill plate without pepper or salt.
Now turn the ribeye regularly so that you get a nice even cooking. If you leave the steak for too long, you will get a beautiful crust in one go, but the chances are that the inside is mostly overcooked.
After turning the steak for a few minutes, this is the result. Beautiful right? Now let the ribeye rest. By resting, the meat will cool slightly, causing the meat to relax a little and the juices to redistribute.
In the meantime, grill the bread. Take a big loaf of bread and cut it into thick slices. Cover 1 side with butter and grill until both sides are golden brown.
If the ribeye has enough rest, cut it into slices of half an inch perpendicular to the grain. That way, you get beautifully tender meat. Look how beautiful the meat is pink. Medium rare from edge to edge. This is also the moment that you sprinkle the slices of ribeye with some coarse salt and a freshly ground black pepper.
Now you can make the sandwich. Coat 1 slice with a nice layer of mustard. Then a handful of arugula. Then some ribeye slices and a large scoop of caramelized onion.
Coat the second slice with mayonnaise. With 1 ribeye, you can easily make 3 of these sandwiches. So, make some friends.
- 2 large white onions
- 100 gr butter (3.5oz)
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 300 gr rib eye (thick like 2.5 cm or 1 inch)
- 1 large loaf of bread for 6 thick slices
- 2 tbsp mustard
- 1 handful arugula
- 2 tbsp mayonnaise
- Provide for a barbecue with direct heat and a grill temperature of around 200°C (390F).
- Cut the onions into thick slices of at least 1 cm (half an inch) thick
- Take a pan with a thick bottom and let 50 grams (1,7 oz) of butter melt.
- Put the onions in the pan and pour the honey on top. Stir well.
- Turn the onions every 20 seconds until they are golden brown. If the onions dry out, add some water.
- If the onions are golden brown, add the balsamic vinegar. Mix it well and wait until the onions are satisfied. If all goes well, those are soft onions that are now dark brown.
- Place the grill plate and let it heat up well.
- Put some oil on the grill plate and place the ribeye on the plate. Wait until the ribeye comes loose from the plate and then turn regularly until the meat has a core temperature of 55°C (130F).
- Let the ribeye rest under a loose piece of foil
- Cut the bread into thick slices of 1 centimeter thick and smear 1 side with butter.
- Grill the buttered side on the grill plate until golden brown.
- Slice the ribeye and spread the sandwiches
- 1 grilled slice of bread
- Few slices of ribeye
- The caramelized onions
- The last slice of bread