Double Rib Eye Steak Stack
Double Rib Eye Steak Stack
Ingredients
For the Steaks
- 2 bone-in rib eye steaks, about 1 1/2 inches thick, 1 1/2 pounds each
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 garlic cloves, smashed
- 2 fresh rosemary sprigs
For the Caramelized Onions
- 2 yellow onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon brown sugar
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon kosher salt, or to taste
For the Garlic Herb Butter
- 1/2 cup unsalted butter, softened
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For Assembly
- 4 slices crusty bread, such as sourdough or ciabatta
- 2 cups arugula
- 1/4 cup Parmesan cheese, shaved
Instructions
- 1
Remove the rib eye steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature. Pat them dry thoroughly with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 30 min
- 2
Prepare the caramelized onions: In a large skillet or Dutch oven, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium-low heat. Add the thinly sliced yellow onions and a pinch of salt. Cook, stirring occasionally, for 20-25 minutes, or until deeply golden brown and very tender. Stir in the brown sugar and balsamic vinegar during the last 5 minutes of cooking. Set aside.
⏱️ 25 min
- 3
Prepare the garlic herb butter: In a small bowl, combine the softened unsalted butter, minced garlic, chopped fresh parsley, chopped fresh chives, kosher salt, and freshly ground black pepper. Mix until well combined. Set aside.
⏱️ 5 min
- 4
Heat a large cast-iron skillet or heavy-bottomed pan over high heat until smoking. Add 2 tablespoons of unsalted butter to the hot pan. Once melted and shimmering, carefully place the seasoned rib eye steaks in the pan. Sear for 3-4 minutes per side for a medium-rare steak, or longer for desired doneness, until a deep brown crust forms.
⏱️ 8 min
- 5
Reduce the heat to medium. Add the remaining 2 tablespoons of unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks for 1-2 minutes, ensuring they are evenly coated. Use a meat thermometer to check for desired doneness (130-135°F for medium-rare).
⏱️ 2 min
- 6
Transfer the steaks to a cutting board, tent loosely with foil, and let rest for 10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
⏱️ 10 min
- 7
While the steaks are resting, lightly toast the slices of crusty bread. Spread a generous amount of the garlic herb butter on each slice.
⏱️ 3 min
- 8
Slice the rested rib eye steaks against the grain into 1/2-inch thick slices.
⏱️ 2 min
- 9
To assemble the stack: Place a slice of garlic herb buttered bread on a plate. Top with a layer of arugula, then a generous portion of sliced rib eye steak. Spoon some caramelized onions over the steak. Add another layer of steak, then more caramelized onions. Finish with shaved Parmesan cheese. Repeat for the second steak, creating two impressive stacks. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Double Rib Eye Steak Stack
For the Steaks
- 2 bone-in rib eye steaks, about 1 1/2 inches thick, 1 1/2 pounds each
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 garlic cloves, smashed
- 2 fresh rosemary sprigs
For the Caramelized Onions
- 2 yellow onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon brown sugar
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon kosher salt, or to taste
For the Garlic Herb Butter
- 1/2 cup unsalted butter, softened
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For Assembly
- 4 slices crusty bread, such as sourdough or ciabatta
- 2 cups arugula
- 1/4 cup Parmesan cheese, shaved
Instructions
- 1
Remove the rib eye steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature. Pat them dry thoroughly with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 30 min - 2
Prepare the caramelized onions: In a large skillet or Dutch oven, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium-low heat. Add the thinly sliced yellow onions and a pinch of salt. Cook, stirring occasionally, for 20-25 minutes, or until deeply golden brown and very tender. Stir in the brown sugar and balsamic vinegar during the last 5 minutes of cooking. Set aside.
⏱️ 25 min - 3
Prepare the garlic herb butter: In a small bowl, combine the softened unsalted butter, minced garlic, chopped fresh parsley, chopped fresh chives, kosher salt, and freshly ground black pepper. Mix until well combined. Set aside.
⏱️ 5 min - 4
Heat a large cast-iron skillet or heavy-bottomed pan over high heat until smoking. Add 2 tablespoons of unsalted butter to the hot pan. Once melted and shimmering, carefully place the seasoned rib eye steaks in the pan. Sear for 3-4 minutes per side for a medium-rare steak, or longer for desired doneness, until a deep brown crust forms.
⏱️ 8 min - 5
Reduce the heat to medium. Add the remaining 2 tablespoons of unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks for 1-2 minutes, ensuring they are evenly coated. Use a meat thermometer to check for desired doneness (130-135°F for medium-rare).
⏱️ 2 min - 6
Transfer the steaks to a cutting board, tent loosely with foil, and let rest for 10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
⏱️ 10 min - 7
While the steaks are resting, lightly toast the slices of crusty bread. Spread a generous amount of the garlic herb butter on each slice.
⏱️ 3 min - 8
Slice the rested rib eye steaks against the grain into 1/2-inch thick slices.
⏱️ 2 min - 9
To assemble the stack: Place a slice of garlic herb buttered bread on a plate. Top with a layer of arugula, then a generous portion of sliced rib eye steak. Spoon some caramelized onions over the steak. Add another layer of steak, then more caramelized onions. Finish with shaved Parmesan cheese. Repeat for the second steak, creating two impressive stacks. Serve immediately.
⏱️ 5 min