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Grilled Rib Eye Steak with Canadian Cheddar and Roasted Onion Sauce

Course Main Dishes
Prep. Time 10 mins
Cooking Time 15 mins
Yields 4 servings

Preparation
Comments (1)

Preparation

What You Need

4 rib eye steaks

4 medium white onions, peeled and sliced

2 tbsp (30 ml) butter

1/3 cup (80 ml) of red wine

1 sprig of thyme

Salt

Pepper, to taste

1 pkg of powdered demi-glaze

3 cups (750 ml) of water

2 cups (500 ml) of grated mild white Canadian cheddar

1 tsp (5 ml) butter, for finishing the sauce

Instructions

Grill the steak to your satisfaction and set aside to rest.

Melt the butter in a saucepan over medium-high heat and cook the onions until golden brown. Be sure to season with salt and pepper. Stir frequently to avoid burning the onions.

Deglaze the pan with the red wine and stir with a wooden spoon to get all the flavour that may be stuck on the bottom of the pan. Reduce the liquid to half and add the package of powdered demi-glace. Add water and thyme. Let the sauce gently boil for 2 minutes at medium heat. Remove from heat.

Stir in the Canadian Cheddar with the butter. Discard the sprig of thyme.

To serve, pour the sauce over your perfectly cooked steak.

Chef Caroline McCann Bizjak

View the comments for this recipe and share one of your own!

Lissy
September 20th, 2010

My choice of beverage with this rib eye steak is a very distinct, definitely dusty-cellarly looking bottle of red called: la Fiole du Pape--a powerful Chateauneuf with rich and complex flavours. But if you cannot find this one, a Sangiovese di Puglia (Italy) will accompany this dish just fine.