Rustic Rib-Eye on Ciabatta

Name: Rustic Rib-Eye on Ciabatta
Total time: 118
Yield: 6
Ingredients: 3 (8 ounce) rib-eye steaks; 3 tablespoons butter, or as needed (Optional); 1 pinch salt and ground black pepper to taste; 1 tablespoon butter (Optional); 1 tablespoon garlic oil; 1 teaspoon brown sugar; 1 large onion, halved and thinly sliced; 1 tablespoon red wine vinegar; 5 tablespoons prepared pesto sauce; 2 tablespoons mayonnaise; 2 teaspoons lime juice; ¼ cup butter, melted (Optional); ¼ teaspoon onion powder; ¼ teaspoon garlic powder; 1 pinch salt; 1 loaf ciabatta bread, split in half horizontally; 4 slices Muenster cheese

Recipe by Culinary Envy from allrecipes.com

Dinner,Lunch 2 Hr. 58 Mins.

Ingredients

6 servings

•

3 (8 ounce) rib-eye steaks
•

3 tablespoons butter, or as needed (Optional)
•

1 pinch salt and ground black pepper to taste
•

1 tablespoon butter (Optional)
•

1 tablespoon garlic oil
•

1 teaspoon brown sugar
•

1 large onion, halved and thinly sliced
•

1 tablespoon red wine vinegar
•

5 tablespoons prepared pesto sauce

•

2 tablespoons mayonnaise
•

2 teaspoons lime juice
•

¼ cup butter, melted (Optional)
•

¼ teaspoon onion powder
•

¼ teaspoon garlic powder
•

1 pinch salt
•

1 loaf ciabatta bread, split in half horizontally
•

4 slices Muenster cheese

Instructions

Coat steaks with 1 tablespoon butter each; season with salt and pepper. Place each steak in a vaccum-seal bag. Seal the bags and place in a water bath with a sous vide cooker inserted. Set temperature to 130 degrees F (54 degrees C); cook until firm and reddish-pink and juicy in the center, about 1 hour.
Combine 1 tablespoon butter, garlic oil, and brown sugar in a large nonstick skillet over medium heat until butter is melted, about 1 minute. Place onion into the pan in a single layer; cook until translucent, about 5 minutes. Add vinegar; cover and reduce heat to low. Cook, adding a splash of water if needed, until onions are golden brown, about 20 minutes.
Combine pesto sauce, mayonnaise, and lime juice in a bowl. Stir until well combined. Cover with plastic wrap and refrigerate until ready to use.
Preheat oven to 325 degrees F (165 degrees C).
Stir melted butter, onion powder, garlic powder, and salt together in a bowl. Brush mixture over both halves of the bread. Place bread on a baking sheet; add Muenster cheese to 1 piece.
Bake in the preheated oven until golden brown, about 15 minutes.
Heat a grill pan over medium-high heat. Remove 1 steak from the bag and cook on the grill pan until nicely browned, about 1 minute per side. Repeat with the remaining steaks. Let rest until set, about 5 minutes. Slice thinly against the grain.
Spread pesto mixture over the bread; add the steak and browned onions. Cut sandwich into 6 pieces.