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
How to Make It
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.
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.
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.