Indulge in the rich flavors of a perfectly grilled ribeye steak, marinated to perfection and accompanied by golden caramelized onions in a creamy curry sauce. This dish brings together the robust taste of beef, the subtle heat of curry, and the sweetness of onions, creating a mouthwatering experience that’s perfect for any special occasion or a cozy dinner at home. Whether cooked on the barbecue or under the grill, the ribeye’s tenderness and the aromatic blend of spices will elevate your dining experience to new heights.
Ingredients for 4 servings :
1 kg ribeye steak (1 rib)
Onion: 6 large onions
Heavy cream: 100 g (about 3.5 oz)
Butter: 50 g (about 1.8 oz)
Curry: ½ teaspoon
Salt or fine salt: to taste
Rosemary: 1 sprig
Strong mustard: 1 tablespoon
Olive oil: 4 tablespoons
Vinegar: 2 tablespoons
Bay leaves: 2
Thyme flower: 1 teaspoon
Cracked black pepper: 1 teaspoon (coarse)
Equipment needed :
Paring knife 
Cutting board
Frying pan 
Bowl(s)
Preparation: 40 minutes Cooking: 25 minutes Resting time: 6 hours
1 -Four to six hours in advance, prepare the marinade :
Place the vinegar, oil, mustard, thyme, bay leaves, and cracked black pepper in a bowl.
Whisk with a fork until you get an emulsion.
Place the rib on a shallow dish, pour half of the marinade over it, then turn the meat and coat it with the remaining marinade.
Refrigerate the dish for 4 to 6 hours, turning the rib twice.
One hour before cooking the meat, take it out of the refrigerator.
2-Forty-five minutes before serving the dish, peel and slice the onions.
Place them in a frying pan and cook gently, stirring constantly for 15 minutes over low heat. Then, add the heavy cream and curry, and let it simmer for 5 minutes.
3- Meanwhile, prepare the barbecue coals, or if you don’t have a barbecue, preheat the oven grill.
4- Pat the ribeye dry and grill it for 12 to 15 minutes on each side, depending on whether you prefer the meat rare or medium. Turn it halfway through cooking and keep it at a safe distance from the heat source. You can add a sprig of rosemary for garnish before the end of cooking.
5-When the meat is cooked, place it on a serving platter, pour the contents of the frying pan into a sauceboat, and bring it to the table to carve immediately.
