* INGREDIENTS :
FOR THE MEAT:
° 1 rib-eye steak, about 500 g
° 15 ml (1 tbsp) salt - to your liking, but fleur de sel or sea salt works great
FOR THE ONION AND BEER SAUCE:
° 15 ml of vegetable oil
° 1 chopped onion (cut into half rings)
° 2 pinches of salt
° 60 ml (4 tbsp) beer - red or black for more flavor
° 30 ml (2 tbsp) butter
° Pepper, to taste
° Fresh herbs, to taste (chives, basil, thyme, etc.)
* Preparation
FOR THE MEAT:
Take the steak out of the fridge about 30 minutes before cooking it to allow the meat to cool.
During this time, if you have a charcoal barbecue, start the fire to obtain a very hot embers.
Coat all sides of the steak with the salt then place it on the hottest part of the grill. Cook about 3-5 minutes per side, depending on the thickness of the steak. You want to get a nice crust to retain the juices of the meat inside.
Remove from heat, cover with foil and let stand for about 8 minutes (ideal time to prepare the sauce).
FOR THE ONION AND BEER SAUCE:
In a frying pan, place the oil, onions and salt then put on a round over medium heat. You want to start on a "cold" heat so you sweat the onions for about 10 minutes or until they are translucent.
Deglaze with the beer and reduce for about 1 minute.
Add the butter then whisk for about 3 minutes.
Season with pepper and fresh herbs (no need to add salt), coat the steak with rib eye and serve immediately.
Enjoy !
