Ribeye Sandwich with Caramelized Onion Jam Bechamel, Mozzarella, Dijonnaise

Directions

1. 1

   In a large skillet, heat the 1 tbsp butter over medium heat. Add 1 sliced yellow onion and cook for 5 mins until softened.

2. 2

   Add 1 tsp chopped thyme, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp agave, 1 tbsp beef stock, and 1/2 tbsp worcestershire and continue stirring.

3. 3

   Cook the onions for 45 minutes, constantly stirring, until they are deep brown.

4. 4

   In a medium saucepan, melt 1 tbsp butter over medium/low heat.

5. 5

   Once melted, stir in 1 tbsp flour and cook until a roux forms, about 1 minute.

6. 6

   While whisking constantly, slowly stream 1/2 cup milk into the roux.

7. 7

   Add salt and pepper to taste.

8. 8

   Stir until it begins to thicken into a sauce.

9. 9

   Stir in the caramelized onions.

10. 10

    In a cast iron skillet on high heat and oil, and your ribeye seasoned with salt and pepper and sear for 3 minutes.

11. 11

    Flip and then add butter, rosemary, and garlic.

12. 12

    Baste your steak.

13. 13

    Allow to cook for another 5 minutes, flipping to get that golden crust.

14. 14

    Allow to rest for 10 mins once you take it out and then slice it up!