Aged Rib Eye with Onion Purée

Ingredients for Aged Rib Eye with Onion Purée

• 6 colheres de sopa de manteiga sem sal, divididas

• 2 medium Vidalia or Maui onions (about 575g total), very thinly sliced on a mandoline (about 3 packed cups)

• 60ml low-salt chicken stock

• 1 tablespoon buttermilk

• Sal kosher

• 1 colher de sopa de óleo vegetal

• 30g dry-aged rib-eye steak (about 2" thick), standing at room temperature for 1 hour

• Sal grosso do mar

• Assorted soft herb sprigs (such as tarragon, flat-leaf parsley, and chervil)

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 180ml 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.

Preheat oven to 177°C. 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 46°C, about 40 minutes. (Steak will carry over to medium-rare.) Let rest for 30 minutes.

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.

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