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Rustic Rib-Eye on Ciabatta
Rustic Rib-Eye on Ciabatta
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Prep Time:
20 minutes
Cook Time:
93 minutes
Total Time:
118 minutes
Succulent sous vide rib-eye, zesty pesto-lime aioli, caramelized onions, and garlic butter in a delicious ciabatta sandwich.
Ingredients:
  • 3 (8 ounce) rib-eye steaks
  • 3 tablespoons butter, or as needed
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon garlic oil
  • 1 teaspoon brown sugar
  • 1 large onion, halved and thinly sliced
  • 1 tablespoon red wine vinegar
  • 5 tablespoons prepared pesto sauce
  • 2 tablespoons mayonnaise
  • 2 teaspoons lime juice
  • 0.25 cup butter, melted
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon garlic powder
  • 1 pinch salt
  • 1 loaf ciabatta bread, split in half horizontally
  • 4 slices Muenster cheese
Instructions:
  • Rub each steak with luxurious butter and season generously with salt and pepper. Next, vacuum-seal each steak and submerge them in a water bath with a sous vide cooker set at 130 degrees F (54 degrees C) until perfectly cooked to a firm and reddish-pink center - approximately 1 hour.
  • In a large nonstick skillet over medium heat, melt 1 tablespoon of butter with garlic oil and brown sugar, about 1 minute. Add onion in a single layer and cook until translucent, about 5 minutes. Pour in vinegar, cover, and reduce heat to low. Cook until onions are golden brown, about 20 minutes, adding a splash of water if necessary.
  • In a bowl, mix the pesto sauce, mayonnaise, and lime juice until fully blended. Cover with plastic wrap and chill until needed.
  • Preheat your oven to a cozy 325 degrees F (165 degrees C).
  • Combine melted butter with aromatic onion and garlic powders, and a touch of salt in a bowl. Spread the flavorful mixture over both halves of the bread. Then, place the bread on a baking sheet and add creamy Muenster cheese to one piece.
  • Bake until beautifully golden for approximately 15 minutes in the preheated oven.
  • Preheat a grill pan over medium-high heat. Cook each steak from the bag until beautifully browned, approximately 1 minute per side. Let them rest for about 5 minutes until they settle. Slice thinly against the grain.
  • Spread the flavorful pesto mixture on the bread, then layer with the delicious steak and caramelized onions. Slice the sandwich into 6 scrumptious pieces.

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