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Rib-eyes with Beer-Onion Relish

Annabelle Breakey
Total time 55 mins
Yield Makes 4 servings
Based on the classic Belgian beef-and-beer stew called carbonnade. Prep and Cook Time: 55 minutes. Notes: Rib-eyes are hearty, so we suggest dividing 2 steaks among 4 people.


  • 1/4 pound thick-cut bacon, sliced crosswise into 1/4-in. strips
  • 2 medium onions, thinly sliced into half-moons
  • 1 clove garlic, minced
  • 2 whole allspice berries, crushed
  • 1 whole juniper berry, crushed
  • 1 tablespoon flour
  • 1 (12-oz.) bottle medium-bodied ale (such as New Belgium's Fat Tire)
  • 3/4 teaspoon sugar
  • 2 boneless beef rib-eye steaks (each about 3/4 lb.)
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons minced flat-leaf parsley

Nutrition Information

  • calories 574
  • caloriesfromfat 66 %
  • protein 34 g
  • fat 42 g
  • satfat 16 g
  • carbohydrate 13 g
  • fiber 1.5 g
  • sodium 735 mg
  • cholesterol 123 mg

How to Make It

  1. Preheat oven to 400º. In a large frying pan over medium-high heat, cook bacon until brown and crisp, about 7 minutes. Transfer to paper towels to drain. Pour off all but 1 tbsp. grease.

  2. Reduce heat to medium, add onions, and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic, allspice, and juniper and cook 2 minutes. Sprinkle in flour and stir to combine. Add beer and sugar and cook, stirring occasionally, until liquid is absorbed and onions are very tender, about 20 minutes.

  3. Heat a medium ovenproof heavy-bottomed frying pan over high heat. Season steaks with salt and pepper and add to pan. Cook, turning once, until browned on both sides, about 3 minutes total. Transfer pan to oven and cook about 5 minutes (for medium-rare). Stir parsley and bacon into onions and serve over steak.

  4. Note: Nutritional analysis is per serving.