Ribeye sandwich with caramelized onion
Ribeye sandwich with caramelized onion.
- 2 large sweet onions
- 100 gr butter
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 ribeye (300 grams) 2 to 2.5 cm thick
- 1 floor bread (enough for 6 slices of 1 cm thick)
- 2 tbsp mustard
- 100 g arugula
- 2 tbsp mayonnaise
Step 1: Go, Go, Go, Fire up the Q! Light your BBQ by heating it up to around 200°C (immediately).
Step 2: Cut the onions into thick slices at least half a centimeter thick.
Step 3: Take a pan with a thick bottom and melt 50 grams of butter in it.
Step 4: Put the onions in the pan and pour the honey on top. Stir well.
Step 5: Scoop the onions every 20 seconds until they are golden brown. If the onions dry out, add some water.
Step 6: If the onions are golden brown, add the balsamic vinegar. Mix well and wait until the onions are satisfactory. If all goes well, those are soft onions that are now dark brown.
Step 7: Place the grill plate and let it heat up well.
Step 8: Put some oil on the grill plate and place the ribeye on the plate. Wait until the ribeye comes loose from the plate and then turn regularly until the meat has a core temperature of 55°C.
Step 9: Let the ribeye rest under a loose piece of foil.
Step 10: Cut the floor bread into thick slices of 1 centimeter thick and spread 1 side with butter.
Step 11: Cut the ribeye into slices about half a centimeter thick, make sure that you cut perpendicular to the thread.
Step 12: Grill the buttered side on the grill plate until golden brown.
Step 13: Now you can make the sandwich. Coat 1 slice with a nice layer of mustard. Then a handful of arugula. Then some ribeye slices and a large scoop of caramelized onion. Spread the second slice of bread with mayonnaise.