(10 ounce) rib eye steaks, cut 3/4 inch thick (about 10 oz. each)
Serving Size: 1 (356) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 575 g71 %
Total Fat 63.9 g98 %
Saturated Fat 25.7 g128 %
Cholesterol 192.9 mg
Sodium 339.9 mg
Dietary Fiber 0.9 g3 %
Sugars 1.2 g4 %
Protein 50.6 g
Preheat the oven to 350°.
Place the onion wedges in a baking dish. Drizzle with the oil and sprinkle with a little salt. Stir to coat all the pieces evenly. Roast, uncovered, until browned and soft, about 1 hour. Remove and let stand until slightly cooled.
Put the onions in a blender or food processor; add the broth and soy sauce and blend to a smooth puree. Transfer the sauce to a small saucepan, cover and set aside.
Preheat the broiler or prepare coals for grilling.
Press the cracked pepper onto both sides of each steak, using about 1 teaspoons of pepper for each steak. Broil or grill the steaks until seared and nicely browned on one side, about 4 minutes for medium-rare and 5 minutes for medium. Turn and cook 4 minutes more for both medium-rare and medium.
Reheat the onion sauce while the steaks are cooking. Spoon the warmed sauce over each steak and serve.