Rib Eye Sandwiches

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 4 rib eye steaks, cut 3/8-inch thick
• 1/2 teaspoon black peppercorns, whole
• salt
• 1 large yellow onion, thinly sliced
• 3 tablespoons butter
• 3/4 cup beer
• 1 (5 ounce) box boursin cheese (garlic and herb spread)
• 24 ounces loaf sourdough bread, square and sliced 3/4-inch thick

Recipe

• 1 heat broiler. press peppercorns onto both sides of steaks and sprinkle lightly with salt.
• 2 slice onion as thinly as possible.
• 3 trim heels from bread loaf; cut loaf into 8 slices, about 3/4" thick.
• 4 heat a large skillet over med-high heat. melt butter. cook steaks in 2 batches, 1 to 1 1/2 minutes per side, do not overcook.
• 5 add 1 tablespoon of butter between batches, if needed. cover steaks and set aside to keep warm.
• 6 add 1 tablespoon butter to same skillet and saute onion about 5 minutes. add beer and cook 5 more minutes, until liquid is almost absorbed.
• 7 while onion cooks, toast bread under broiler 2 minutes per side or until golden brown.
• 8 spread garlic and herb spread (i use boursin) over 1 side of toasted bread. place steaks, top with onions and top with bread.
• 9 serve immediately. you should get 4 sandwiches.