Rustic Rib-Eye on Ciabatta Recipe

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.