Beef was for dinner

Here’s one of my latest culinary accomplishments. It is an awesome combination of flavors.

Bone in Rib-Eye Steak with Roasted Onion Sauce From the Steak Lover’s Cookbook by William Rice

1 medium sweet onion, cut into 8 wedges

1 teaspoon olive oil Salt to taste 2/3 cup beef broth 1 teaspoon soy sauce 4 teaspoons cracked black pepper 4 rib-eye steaks bone attached (about 10 ounces each), cut ¾ inch thick

Preheat the oven to 350°F

Place onion wedges in a baking dish. Drizzle with the oil and sprinkle with just a little salt. Stir to coat all pieces evenly. Roast onion, uncovered, until brown and soft, about 1 hour. Remove and let stand until slightly cool.

Put onions in the blender. Add the broth and soy sauce and blend to a smooth puree. Transfer sauce to a small sauce pan or microwavable bowl, cover and set aside.

Preheat the broiler or grill.

Press cracked pepper onto the both sides of steaks. Don’t scrimp on the pepper; the onion sauce will offset the heat of the pepper. Broil or grill steaks until seared and nicely browned on one side, 4 minutes for med-rare, 5 for medium. Turn and cook for 4 more minutes.

Reheat the sauce while the steaks are cooking. Spoon the warmed sauce over each steak and serve.

A great compliment is: Oven Roasted Potatoes

Scrub and quarter potatoes length wise. Put potatoes in a zip lock bag, drizzle with olive oil, salt (sea salt if you have it), fresh cracked pepper, chopped fresh rosemary. Seal bag and massage to coat the spuds. Dump spuds on a baking sheet and roast in the oven. (Since I’m currently using a metric convection oven from hell; I’ll let you figure out the right temp and roasting time).