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Skillet Steak and Onion on Sourdough Toast

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 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.
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