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