08 Jun Steak with Champagne Braised Cippolini Onions & Sage Butter
While food trends come and go, and people find new tastes to satisfy them, one thing remains constant: Men love steak! What better dish to honor your Dad on Father’s Day than a thick cut of dry-aged prime rib-eye steak? Of course, we are compelled to add our signature touches to every recipe, so we have paired this time-honored cut with our champagne braised cipollini onions and a classic sage butter. Dad will thank you for weeks to come!
4 rib-eye steaks, preferably dry-aged prime, about 14 ounces each, bone-in
4 tablespoons unsalted butter
2 tablespoons olive oil
Salt and pepper
For the sage butter:
1 stick of unsalted butter, softened
2 tablespoons fresh sage leaves, finely minced
For the champagne onions:
1 pound cipollini onions, peeled
2 cups champagne
1 cup water
¼ cup champagne vinegar
2 tablespoons sugar
½ teaspoon sea salt
Prepare the sage butter:
Finely mince the fresh sage leaves and combine with the softened butter until thoroughly combined. Lay a sheet of cling wrap on the counter, and scrape out the sage butter onto it. Wrapping the cling wrap around the butter mixture, gently shape it into a log shape. Twist the ends of the cling wrap in opposite directions to enclose the log like a sausage. Place in the refrigerator until service to firm up.
[Chef’s Note: You may double or triple this recipe, and store the compound butter wrapped in plastic in the fridge or freezer for anytime you may want a tasty, buttery topping. You may also experiment with other variations, such as rosemary, thyme, or other herbs, or even blend the butter with blue cheese for another great steak topping.]
Prepare the braised onions:
Place all ingredients except cipollini in a non-reactive saucepan, and bring to a boil. Reduce to a simmer and add the onions. Simmer for 10 minutes, or until softened (you should be able to smash one easily with a fork). Remove the onions to a bowl and cool the onions and liquid separately, then pour liquid over the onions and store in a covered container for up to one week.
Pan sear the steaks:
Remove the steaks from the refrigerator 20 minutes prior to cooking, so that they come to room temperature. Heat a large sauté pan over high heat, and add 1 tablespoon of butter and ½ tablespoon of olive oil for each steak. Season the steaks lightly on both sides with salt and pepper, and pan sear them to the desired degree of doneness, flipping once during cooking. It is important that the pan be very hot to create a caramelized crust on the meat. Remove the steaks from the pan to a platter and tent with foil, and allow to rest for about 6-8 minutes so the juices retract into the meat.
Slice the sage butter into discs of about ½ inch thickness. Place one or two braised cipollini atop each finished steak (not shown in photo), top with the sage butter and serve immediately.
Recipe by Mark Tafoya