Rustic Rib-Eye on Ciabatta

Layers of juicy sous vide rib-eye, pesto-lime aioli, sugar-caramelized onions, and tasty garlic butter make up this rustic ciabatta sandwich.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 33 mins
• Total Time: 1 hr 53 mins
• Calories: 691 Calories

Ingredients

• 1 pinch salt
• 1 tablespoon butter
• 1 pinch salt and ground black pepper to taste
• 1 tablespoon red wine vinegar
• 1 teaspoon brown sugar
• 2 tablespoons mayonnaise
• 2 teaspoons lime juice
• 4 slices Muenster cheese
• 1 tablespoon garlic oil
• 1 large onion, halved and thinly sliced
• 3 tablespoons butter, or as needed
• 1 loaf ciabatta bread, split in half horizontally
• 3 (8 ounce) rib-eye steaks
• 5 tablespoons prepared pesto sauce
• 0.25 cup butter, melted
• 0.25 teaspoon garlic powder
• 0.25 teaspoon onion powder

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Bake in the preheated oven until golden brown, about 15 minutes.

Step 3

Coat steaks with 1 tablespoon butter each; season with salt and pepper. Place each steak in a vaccum-seal bag. Seal the bags and place in a water bath with a sous vide cooker inserted. Set temperature to 130 degrees F (54 degrees C); cook until firm and reddish-pink and juicy in the center, about 1 hour.

Step 4

Combine 1 tablespoon butter, garlic oil, and brown sugar in a large nonstick skillet over medium heat until butter is melted, about 1 minute. Place onion into the pan in a single layer; cook until translucent, about 5 minutes. Add vinegar; cover and reduce heat to low. Cook, adding a splash of water if needed, until onions are golden brown, about 20 minutes.

Step 5

Combine pesto sauce, mayonnaise, and lime juice in a bowl. Stir until well combined. Cover with plastic wrap and refrigerate until ready to use.

Step 6

Stir melted butter, onion powder, garlic powder, and salt together in a bowl. Brush mixture over both halves of the bread. Place bread on a baking sheet; add Muenster cheese to 1 piece.

Step 7

Heat a grill pan over medium-high heat. Remove 1 steak from the bag and cook on the grill pan until nicely browned, about 1 minute per side. Repeat with the remaining steaks. Let rest until set, about 5 minutes. Slice thinly against the grain.

Step 8

Spread pesto mixture over the bread; add the steak and browned onions. Cut sandwich into 6 pieces.