Ribeye Steak with Yassa Onion Sauce
July 10, 2025 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 2
Ingredients
- (1/4 cup) Vegetable oil
- (9 oz.) Yellow onions (Thinly sliced)
- (1/2) Fresh habanero chili (Seeded if desired)
- (1 tbsp.) Minced fresh ginger
- (1 1/2 tsp.) Kosher salt
- (2 tbsp.) Sherry vinegar
- (2 tsp.) Fresh lime juice
- (1 3/4 lb.) Grass-fed Bone-in Ribeye Steak
- (1/2 tsp.) Black pepper
- (2 tbsp.) Unsalted butter
- (6) Medium garlic cloves
- Flaky sea salt
Directions
1. Heat 2 tablespoons oil in large skillet over medium high. Add onions, stirring
occasionally, until softened and translucent, about 5 minutes. Reduce heat to medium low; cook, stirring constantly, until onions begin to turn a deep golden brown, about 20 minutes.
2. Add chili, ginger and ½ teaspoon salt; cook stirring occasionally, about 2 minutes. Add vinegar and lime juice, cook, stirring constantly for 1 minute. Remove from heat, discard chili, and set aside.
3. Season steak with black pepper and 1 teaspoon salt. Heat 2 tablespoons oil in a large cast-iron skillet over medium high. Once oil is just about to smoke, add steak and cook, undisturbed, until a light-brown crust forms, about 4 minutes. Flip, and cook another 4 minutes. Reduce heat to medium; add butter and garlic to skillet. Continue cooking steak until a deep brown crust forms and internal temperature is 125 to 130 degrees (medium rare) and garlic starts to brown, 4 to 6 more minutes, turning every 2 minutes and basting with pan juices. Transfer steak to a cutting board, let rest 10 minutes.
4. Cut meat from bone, against the grain, into thick slices. Spoon some of the pan juices over steak and arrange cooked garlic around dish. Sprinkle with sea salt; serve with yassa sauce.
