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60+ Minutes |
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Cooked by: Chef / Last Modified: 8/11/2008 / Number of Servings: 1 |
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Directions: Start with mugs of tomato soup, then serve a tossed green salad with these
open-face sandwiches. To wrap up such a straightforward Rocky
Mountain-style dinner, put out giant sugar cookies, a basket of pears and a
bowl of candied almonds.
Can be prepared in 45 minutes or less.
Toast bread; arrange on plates. Pat 1/4 teaspoon pepper onto each side of
each steak; sprinkle steaks lightly with salt. Melt 1 tablespoon butter in
heavy medium skillet over medium-high heat. Add steaks and sauté to desired
doneness, about 4 minutes per side for medium-rare. Place 1 steak on each
toast; pour any pan juices over.
Meanwhile, melt remaining 1 tablespoon butter in another medium skillet
over medium-high heat. Add onion and sauté until soft and golden, about 8
minutes. Add beer and half of thyme. Boil until liquid thickens, about 2
minutes. Season with salt and pepper.
Spoon onion mixture over steaks. Sprinkle with remaining thyme.
Makes 2 servings.
| Ingredients:
2 Slice(s) 4x6-inch sourdough bread
1 Teaspoon(s) Coarsely cracked pepper
2 3/4 Inch-thick rib-eye steaks
2 Tablespoon(s) (1/4 stick) butter
1 large Onion; thinly sliced
1/2 Cup(s) Beer
2 Tablespoon(s) Chopped fresh thyme |
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