Rib Eye with Brussels Sprouts and Stout Cream Sauce

Name: Rib Eye with Brussels Sprouts and Stout Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 cup thinly sliced Spanish onion; 1/2 cup dark stout; 1/2 cup heavy cream; One 1/2-inch-thick slice of sourdough bread, crusts removed and bread diced; Kosher salt; Pepper; 1 tablespoon extra-virgin olive oil; 1/2 pound brussels sprouts, halved or quartered if large; 8 medium cipollini onions, peeled and halved lengthwise; 4 medium spring onions, quartered lengthwise, or 12 large scallions, cut into 2-inch lengths; Kosher salt; Pepper; One 1 1/2-pound, boneless rib eye steak, about 1 1/2 inches thick; Vegetable oil, for brushing; Kosher salt; Pepper

Servings: persons

2 tablespoons vegetable oil
1 cup thinly sliced Spanish onion
1/2 cup dark stout
1/2 cup heavy cream
One 1/2-inch-thick slice of sourdough bread, crusts removed and bread diced
Kosher salt
Pepper
1 tablespoon extra-virgin olive oil
1/2 pound brussels sprouts, halved or quartered if large
8 medium cipollini onions, peeled and halved lengthwise
4 medium spring onions, quartered lengthwise, or 12 large scallions, cut into 2-inch lengths
Kosher salt
Pepper
One 1 1/2-pound, boneless rib eye steak, about 1 1/2 inches thick
Vegetable oil, for brushing
Kosher salt
Pepper

1
Make the Sauce In a medium saucepan, heat the oil until shimmering.
2
Add the onion and cook over moderate heat, stirring occasionally, until softened and golden, about 7 minutes.
3
Add the stout, cream and bread and bring just to a boil.
4
Simmer over moderately low heat, stirring occasionally, until the bread is very soft, about 10 minutes.
5
Transfer the sauce to a blender and puree until smooth.
6
Season the sauce with salt and pepper and keep warm over very low heat.
7
Make the Vegetables In a large, deep skillet, heat the oil until shimmering.
8
Add the brussels sprouts and cipollinis and cook over moderate heat, stirring, until just starting to brown, 5 minutes.
9
Add the spring onions and 1 cup of water and cook, stirring, until the vegetables are crisp-tender and the water is absorbed, 5 minutes.
10
Season with salt and pepper and keep warm.
11
Grill the Rib Eye Light a grill.
12
Brush the steak with oil and season with salt and pepper.
13
Grill over moderately high heat, turning once, until charred outside and medium-rare within, 5 minutes per side.
14
Transfer to a carving board and let rest for 5 minutes.
15
Slice the steak against the grain and serve with the vegetables and stout sauce.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 cup thinly sliced Spanish onion, 1/2 cup dark stout, 1/2 cup heavy cream, and more.

Yes, Rib Eye with Brussels Sprouts and Stout Cream Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!