Rib Eye with Charred Onion Salad

Cook Time 25 minutes

Servings 2


2 tbsp extra virgin olive oil

6 x small pickling onions or shallots, peeled and cut in half
1 x 350-400g rib eye
20g butter
1 tbsp caster sugar
¼ cup beer
2 tbsp balsamic vinegar
½ bunch of lemon thyme
Salt and pepper
1 large handful of parsley

Take the meat out of the fridge one hour before cooking.


Heat a BBQ or grill pan to a medium-high heat. Lightly dress the onions in some olive oil and salt then add them to the BBQ to char for a few minutes until they get a little colour. Drizzle oil over the steak and season generously with salt and pepper. Cook steak for 8-10 minutes, placing the thyme on top of the meat to flavour. Turn the steak every two minutes for an even cook.

In a medium pan add the butter and one tablespoon of oil. Add the charred onions, a pinch of salt and the sugar, and stir to coat. Add the beer, followed by the balsamic and a little extra thyme. Cook for a further 5 minutes or until all the liquid as evaporated.

Allow the meat to rest for 4 minutes before slicing. Place the onions in a bowl and toss with the parsley. Serve alongside the steak.


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