Aged Rib Eye with Onion Purée

A luxurious dry-aged ribeye steak served with a silky smooth Vidalia onion purée and fresh herbs. The steak is perfectly seared and roasted to medium-rare, accompanied by a rich brown butter finish.

4 servings

1 hr 57 min

Published October 4, 2025

Ingredients

•6 tablespoons unsalted butter, divided
•2 medium Vidalia or Maui onions
•¼ cup low-salt chicken stock
•1 tablespoon buttermilk
•1 to taste Kosher salt
•1 tablespoon vegetable oil
•1 piece dry-aged rib-eye steak
•1 to taste Coarse sea salt
•1 handful tarragon
•1 handful flat-leaf parsley
•1 handful chervil

Cooking Instructions

1.
Heat 2 tablespoons butter in a 12" heavy skillet over medium-low heat. Add onions and cook, stirring constantly, until translucent (do not brown), 10-12 minutes. Add stock and 3/4 cup water. Bring to a simmer, reduce heat to low, cover, and continue to simmer until onions are falling apart, about 20 minutes. Uncover and stir until onions are almost dry (do not brown), about 5 minutes. Transfer onions to a blender. Add buttermilk and 1 tablespoon water. Purée until smooth. Season with kosher salt.
37 min
2.
Preheat oven to 350°F. Arrange a wire rack inside a rimmed baking sheet. Melt 2 tablespoons butter with oil in a large cast-iron skillet or large heavy skillet over medium-high heat. Season steak generously with kosher salt. Cook until a deep brown crust forms, 3-4 minutes per side and 1-2 minutes on edges. Place on prepared rack. Roast until a thermometer inserted into steak registers 115°F, about 40 minutes. (Steak will carry over to medium-rare.) Let rest for 30 minutes.
75 min
3.
Melt remaining 2 tablespoons butter in a large skillet over medium-high heat; cook until butter browns, about 2 minutes. Add steak and cook for 30 seconds per side, allowing steak to absorb butter. Cut steak into 4 slices. Place 1 steak slice on each plate and sprinkle with sea salt. Spoon warm onion purée alongside. Scatter herbs over purée.
5 min

Ingredients

•6 tablespoons unsalted butter, divided

•2 medium Vidalia or Maui onions

•¼ cup low-salt chicken stock

•1 tablespoon buttermilk

•1 to taste Kosher salt

•1 tablespoon vegetable oil

•1 piece dry-aged rib-eye steak

•1 to taste Coarse sea salt

•1 handful tarragon

•1 handful flat-leaf parsley

•1 handful chervil

Cooking Instructions

Heat 2 tablespoons butter in a 12" heavy skillet over medium-low heat. Add onions and cook, stirring constantly, until translucent (do not brown), 10-12 minutes. Add stock and 3/4 cup water. Bring to a simmer, reduce heat to low, cover, and continue to simmer until onions are falling apart, about 20 minutes. Uncover and stir until onions are almost dry (do not brown), about 5 minutes. Transfer onions to a blender. Add buttermilk and 1 tablespoon water. Purée until smooth. Season with kosher salt.

37 min

Preheat oven to 350°F. Arrange a wire rack inside a rimmed baking sheet. Melt 2 tablespoons butter with oil in a large cast-iron skillet or large heavy skillet over medium-high heat. Season steak generously with kosher salt. Cook until a deep brown crust forms, 3-4 minutes per side and 1-2 minutes on edges. Place on prepared rack. Roast until a thermometer inserted into steak registers 115°F, about 40 minutes. (Steak will carry over to medium-rare.) Let rest for 30 minutes.

75 min

Melt remaining 2 tablespoons butter in a large skillet over medium-high heat; cook until butter browns, about 2 minutes. Add steak and cook for 30 seconds per side, allowing steak to absorb butter. Cut steak into 4 slices. Place 1 steak slice on each plate and sprinkle with sea salt. Spoon warm onion purée alongside. Scatter herbs over purée.

5 min