- Charcoal Grill Kit (Kettle): A complete set includes a charcoal grill, chimney starter, and briquette charcoal. Ideal for achieving the high heat required to cook ribeye steaks perfectly.
- Digital Instant-Read Thermometer: This tool allows you to accurately measure the internal temperature of your meat, ensuring it's cooked to perfection without overcooking.
- Electric Knife Set: An essential for cutting through tough cuts like ribeye with precision and ease, improving presentation and safety.
- Mandoline Slicer (with Precision Blade): For achieving consistent onion slices to create the puree, this tool helps save time and ensures uniform thickness.
- Stainless Steel Mixing Bowls Set: Useful for combining ingredients such as onions and other components of your recipe in a clean, easy-to-clean container.
- Cast Iron Skillet: A versatile tool that can be used to sear the ribeye steak before grilling or cooking it on the stovetop if grill is not available.
- Electric Hand Mixer (Medium Power): Essential for efficiently pureeing ingredients such as onions and garlic without much manual effort.
- Heavy-Duty Food Grinder Set with Onion Feed Hopper Attachment: This grinder set, combined with the specific attachment, can help you quickly prepare fine or coarse diced onions for your recipe.
- Smoker Chip Bag (for Charcoal Grill): A smoker bag filled with wood chips allows adding a smoky flavor to your ribeye steak when using charcoal grilling methods.
- Wire Cooling Rack: Useful for cooling the cooked meat and onion puree properly, allowing even air circulation without making it soggy by sitting in a pan or plate.
- Heavy-Duty Aluminum Foil (Set of 3): Essential for various cooking tasks such as wrapping steaks for resting, creating foil packets with vegetables to grill, and storing leftovers.
6 tablespoons unsalted butter, divided
2 medium Vidalia or Maui onions (about 1 1/4 pounds total), very thinly sliced on a mandoline (about 3 packed cups)
1/4 cup low-salt chicken stock
1 tablespoon buttermilk
Kosher salt
1 tablespoon vegetable oil
1 28-ounces dry-aged rib-eye steak (about 2" thick), standing at room temperature for 1 hour
Coarse sea salt
Assorted soft herb sprigs (such as tarragon, flat-leaf parsley, and chervil)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About