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Ingredients

• ✓ ribeye steak
• kosher salt
• black pepper
• butter
• olive oil
• onion
• thyme
• white wine
• beef broth
• bread
• cheddar cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon pepper.
2. 2 Heat butter and oil in a 6-quart Dutch oven or heavy-bottomed pot over medium-high heat. Add steak; sear for 2 to 3 minutes per side. Remove steak; drain all but 1 tablespoon drippings. Stir in onions and thyme; cook, stirring occasionally, until onions are tender, about 15 minutes. Add wine and bring to a boil, stirring with a wooden spoon to scrape up any browned bits. Boil until wine is reduced by half, about 15 minutes.
3. 3 Cut steak from the bones and chop into 1-inch pieces; transfer to the pot. Add broth and bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until beef is very tender, about 3 hours. Add water as needed to keep onions and beef covered.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Arrange bread on a small baking sheet.
5. 5 Bake bread in the preheated oven until toasted, about 6 minutes.
6. 6 Stir mozzarella cheese and Parmesan cheese together in a small bowl.
7. 7 Remove and discard bones and thyme sprigs from the pot. Skim off any excess fat. Stir in remaining salt and pepper.
8. 8 Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler. Divide soup among 4 oven-proof bowls or mugs; arrange on a large foil-lined baking sheet. Top each bowl with toast and cheeses.
9. 9 Broil soups until cheese is browned and bubbly, 1 to 2 minutes. Watch closely to prevent burning.

By RusticJoyfylFood

Ingredients

• ✓ ribeye steak
• vegetable oil
• onion
• butter
• shallot
• truffle oil
• kosher salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat 2 tablespoons oil in a saucepan over medium-high heat. Add onions; cook, stirring occasionally, until onions are dark and soft, about 25 minutes.
3. 3 Mix butter, shallot, and truffle oil in a bowl until blended. Refrigerate until set, about 10 minutes.
4. 4 Preheat an oven-safe skillet over medium-high heat. Pour in remaining 2 tablespoons oil. Season steaks with salt and pepper on both sides. Cook steaks until browned, about 2 minutes per side. Cover with aluminum foil.
5. 5 Transfer skillet to the preheated oven and bake until steaks are reddish-pink and juicy in the center, 4 to 6 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest in the skillet, covered, about 5 minutes.
6. 6 Slice steaks and transfer to serving plates. Cover with onions; top with a slice of truffle butter.

By MikeSweetman

Ingredients

• ✓ ribeye steak
• vegetable oil
• onion
• jalapeno pepper
• beef pho broth
• rice noodle
• flour tortilla
• chili-garlic sauce
• bean sprout
• hoisin sauce
• thai basil
• cilantro
• lime

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add jalapeños; cook and stir until dark green, about 5 minutes. Remove from heat.
2. 2 Heat broth in a separate saucepan over medium-high heat. Cook ribeye slices in hot broth in batches until medium-rare, 10 to 20 seconds per batch.
3. 3 Bring a large pot of water to a boil. Add noodles; cook until tender, 3 to 5 minutes. Drain.
4. 4 Place tortillas on a microwave-safe plate. Microwave until warm, 20 to 25 seconds.
5. 5 Divide jalapeño mixture, ribeye slices, noodles, chili-garlic sauce, bean sprouts, hoisin sauce, Thai basil, and cilantro among warmed tortillas; spoon broth on top. Fold opposing side edges of tortillas to overlap the filling, then roll opposing edges around the filling creating burritos. Serve with lime slices.

By APDLef