Name: Aged Rib Eye with Onion Purée
Yield: 4 Servings
Ingredients: 6 tablespoons unsalted butter, divided; 2 medium Vidalia or Maui onions (about 1 1/4 pound total), very thinly sliced on a mandoline (about three packed cups); 1/4 cup low-salt chicken stock; 1 tablespoon buttermilk; Kosher salt; 1 tablespoon vegetable oil; 1 28-ounce rib-eye steak (about 2 inches thick), standing at room temperature for 1 hour; Coarse sea salt; Assorted soft herb sprigs (such as tarragon, flat-leaf parsley, and chervil)

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Jason Lowe

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