Boneless Ribeye with Caramelized Bourbon Onions
Servings
2
Author
Creekstone Farms
Ingredients
-
2 Creekstone Farms Ribeye Steaks
1 Tbsp Butter, divided
1 Tbsp Clarified Butter, for searing
1 tsp Sweet Paprika
1 tsp Smoked Paprika
1 tsp Sea Salt
1 tsp Freshly Ground Pepper
½ tsp Onion Powder
½ tsp Garlic Powder
2 Tbsp Butter
1 Tbsp Duck Fat
1 Large, Sweet Onion, peeled and cut root to top into quarters or eighths, leaving room end attached
2 Fresh Thyme Sprigs
½ tsp Sugar
2 Tbsp Bourbon
RIBEYES
DRY RUB
CARAMELIZED ONIONS
Directions
DRY RUB
Combine all ingredients and reserve
RIBEYE
4-24 hours ahead of cooking, liberally dust steaks with dry seasonings. Refrigerate overnight or until 1 hour before cooking. Set up sous vide and adjust water temperature to 129°F.Placeribeyesin separate vacuum seal bags or food safe bags and add a pat of butter to each. Once water comes to temperature, place bags in water bath. If not using vacuum sealed bags, use the water displacement method of removing air from the bags by placing food safe bags into the water allowing the air to move above the waterline, then seal (always keep the top of the bags above the waterline to lessen any chance of water seeping in). Cook for 2 hours. Once done, remove steaks from bags and pat dry with paper towels. If you are not finishing the steaks within an hour they should be kept in the refrigerator until an hour before the final sear
Heat grill, indoor grill or cast-iron skillet on medium-high heat until smoking. Add 1 tablespoon clarified butter along with steaks and sear 1 to 2 minutes per side, holding in tongs to sear all the sides. You want a nice char on the outside of the steaks in the least amount of time to reduce the chance of heating the steak above your target temperature. Check temperature with an instant read thermometer as you go. If steaks have been held in the refrigerator you will also be bringing them back from that cooler temperature to your ideal temperature.
CARAMELIZED ONIONS
In a heavy 10-inch skillet, heat butter and duck fat on medium-low heat. Add onions, thyme and sugar and cook until the onions are caramel colored. Add the bourbon and stir until it has mostly evaporated. Remove from heat, taste for seasoning.
