Name: Rib-eye with provencale butter and onion rings
Prep time: 80 min
Cook time: 18 min
Total time: 98 min
Yield: 1
Cuisine: french
Ingredients: 2 garlic cloves, thinly sliced; 6 basil leaves, thinly sliced, plus 12 small whole leaves; 36.40 gm olive oil; 4 x 300g beef rib-eye steaks, on the bone; 2 onions, thinly sliced into rings; 200ml milk; 1 egg yolk, lightly beaten; 110g plain flour; Sunflower oil, to deep-fry; Steamed green beans, to serve; 200g unsalted butter, softened; 50g olive; 50g sun-dried tomato; 1 garlic clove, roughly chopped; 6 basil leaves

Rib-eye with provencale butter and onion rings

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Prep Time:
80 minutes

Cook Time:
18 minutes

Total Time:
98 minutes

Ingredients:

2 garlic cloves, thinly sliced
6 basil leaves, thinly sliced, plus 12 small whole leaves
36.40 gm olive oil
4 x 300g beef rib-eye steaks, on the bone
2 onions, thinly sliced into rings
200ml milk
1 egg yolk, lightly beaten
110g plain flour
Sunflower oil, to deep-fry
Steamed green beans, to serve
200g unsalted butter, softened
50g olive
50g sun-dried tomato
1 garlic clove, roughly chopped
6 basil leaves

Instructions:

Make Provencal butter by blending butter, olives, sun-dried tomatoes, garlic, and basil in a food processor. Spread the mixture onto a piece of plastic wrap, leaving a border. Roll it into a log, seal the ends, and chill for 1-2 hours until firm.
In a bowl, mix garlic, basil, olive oil, steak, salt, and pepper until well coated. Let it marinate at room temperature for 30 minutes. In another bowl, allow the onion to soak in milk for 20 minutes.
Preheat a sizzling chargrill pan on medium-high heat. Grill steaks for 4-5 minutes on each side for a perfect medium-rare, or until cooked to your preference. Transfer to a plate, lightly tent with foil, and let them rest in a cozy spot as you sauté the onions.
Mix yolk with onions, stir well, then drain excess liquid. Coat onions with flour and shake off extra. Heat oil in deep-fryer or large saucepan to 190°C (oil is ready when a bread cube browns in 30 seconds). Fry basil leaves until crisp, then drain on paper towel. In batches, fry onion rings for 3-4 minutes until golden. Serve by topping steaks with butter, onion rings, and fried basil, and enjoy with green beans.

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